Recipe by Alexa Weibel
Start to Finish: 45 minutes
1/2 cup olive oil
1 large white onion, finely chopped
2 large stalks celery, finely chopped
6 cloves garlic, chopped
3 fresh bay leaves
2 tsp. dried Italian herbs
3 1/2 cups chicken stock
1 large can (28 oz.) plus 1 medium can (about 15 oz.) cannellini beans, rinsed
1/2 cup heavy cream
3 slices prosciutto
16 large fresh sage leaves
1. In a pot, heat 3 tbsp. oil over medium. Add the onion, celery, garlic, bay leaves, and dried herbs; season with salt and pepper. Cook, stirring often, until the vegetables are tender, about 10 minutes. Add the stock and the large can of beans. Cook over high heat, stirring occasionally, until slightly thickened, about 15 minutes. Discard the bay leaves. Stir in the cream. Using an immersion blender (or working in batches in a regular blender), puree the soup. Stir in the medium can of beans; season.
2. In a large skillet, cook the prosciutto over medium heat until crisp, 2 to 3 minutes per side. Transfer to a paper towel–lined plate. Let cool, then crumble.
3. In a small saucepan, heat the remaining 5 tbsp. oil over medium-high. Working in 2 batches, fry the sage until crisp, 5 to 10 seconds per side. Transfer to a paper towel–lined plate; season with salt. Reserve the sage oil.
4. Divide the soup among bowls. Drizzle with the sage oil. Top with the sage and prosciutto.