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Distinctly Delicious Recipes
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Creamy Tomato White Beans with Prosciutto di Parma PDO
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Ingredients

¼ cup olive oil
4 cloves garlic, sliced
1 shallot, peeled and sliced into rings
1 tablespoon tomato paste
10 ounces grape tomatoes, halved 1 teaspoon salt
8 ounces unsalted vegetable stock
2 (15-ounce) cans white beans
4 thick slices rustic bread, toasted
4 slices Prosciutto di Parma PDO

Directions

In a medium pot, heat oil over medium. Cook garlic and shallots until shallots are translucent. Add tomato paste. Cook and stir until dark red and the oil is tinted orange.

Increase heat to medium-high. Add tomatoes and salt. Cook until tomato skins begin to shrivel and tomatoes are beginning to fall apart, 2-3 minutes. Coarsely mash to create a chunky puree.

Add stock and beans. Bring to a simmer for 5 minutes. With a masher or back of a large spoon, mash beans only 5 times so that most of the beans contain their shape. Stir and remove from heat. Garnish with parsley.

Drape prosciutto over warm toast. Serve with a bowl of the white beans and tomatoes.

Serves two.

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FUNDED BY THE

EUROPEAN UNION.

 THE EUROPEAN UNION SUPPORTS CAMPAIGNS THAT PROMOTE HIGH QUALITY AGRICULTURAL PRODUCTS.

Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or of the granting authority. Neither the European Union nor the granting authority can be held responsible for them.

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