Prosciutto Cotto and White Bean Soup with Kale

Prep Time: 10 minutes
Cook Time: 20 minutes
Serving Size: 6
Prosciutto Cotto and White Bean Soup with Kale

Pair this veggie-packed soup with crusty bread for a hearty, healthy lunch or dinner.

You can also try this recipe with Mastro® Oven Roasted Ham, sliced fresh from the deli counter.


  • 1 tbsp (15 mL) olive oil
  • 3-4 slices Mastro® Prosciutto Cotto, diced
  • 2 cloves garlic, minced
  • 1 stalk celery, chopped
  • 1 carrot, chopped
  • 1 small onion, chopped
  • 1 tsp (5 mL) chopped fresh thyme
  • 1/2 tsp (2 mL) red chili flakes
  • 8 cups (2 L) low-sodium chicken broth
  • 1 can (19 oz/540 mL) white kidney beans, drained and rinsed
  • 4 cups (1 L) chopped kale leaves, stems removed
  • 1/4 cup (60 mL) chopped fresh basil
  • 2 tbsp (30 mL) lemon juice
  • 1/2 tsp (2 mL) salt


  1. Heat oil in large saucepan set over medium heat; sauté diced Prosciutto Cotto, garlic, celery, carrot, onion, thyme and chili flakes for 4 to 6 minutes or until vegetables are tender.
  2. Add broth and beans; bring to boil. Reduce heat, cover and simmer for 10 minutes. Stir in kale, basil, lemon juice and salt.
  3. Tip: To make ahead, let soup cool; refrigerate in airtight container for up to 4 days.

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