- olive oil - 2 items. spoons
- medium bulb - 1 piece
- celery stalk - 2 pieces
- average carrot - 1 piece
- large leaf of sage - 4 pieces
- garlic - 3 teeth
- bay leaf - 1 piece
- chicken broth - 6 glasses
- cans of white beans - 2 pieces (450 g each)
- salt - To taste
- ham - 8 Slices (thin)
- freshly squeezed lemon juice - 1 1/2 teaspoons (or more)
1. Cut the onion and carrots into cubes. Cut the celery and sage leaves. Grind the garlic. 2. In a large saucepan, heat oil over medium heat. Add onion and fry, stirring until it becomes translucent, about 5-7 minutes. Add celery and carrots and continue to fry until they soften a little, 10 minutes. Add sage, garlic, bay leaf and continue to fry for 2 more minutes, until the fragrance appears. 3. Add chicken broth, beans, 2 teaspoons of salt and freshly ground pepper. Increase the heat and bring the soup to a boil. Then reduce the heat and continue cooking, without covering the lid until the vegetables become soft, from 45 minutes to 1 hour. 4. Meanwhile, preheat the oven to 175 degrees with a counter in the center. Lubricate the ham on both sides with olive oil and place each piece on a baking sheet lined with parchment paper. Bake the ham until it darkens and wrinkles, 10 to 15 minutes. Allow to cool, cut into pieces and set aside. 5. Remove the bay leaf from the soup and mix the soup to the consistency of the puree with an immersion blender or food processor. 6. Add lemon juice to taste and mix. Add salt and pepper to taste. 7. Spread soup on plates, sprinkle with baked ham and serve.
Servings: 8