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10:05 a.m.

Quick Tuscan Bean Soup With Prosciutto

Maybe what you want, instead of a long-simmered stew, is a quick but hearty soup to take the chill off your mood.

Here's an easy version of Tuscan Bean Soup, with the shortcut of canned cannellini beans. I won't tell you the texture will be the same as a bean soup made from dried beans, but it is a far cry from canned soup.

Still, you have to take a few minutes to do that chop/dice/mince dance that is the foundation of soup. But it won't take a big bite out of your day.

No salt is added because the beans contain salt. Prosciutto adds flavor to the soup; I like to add a sprinkle of Parmesan cheese, but that is optional.

Makes 4 servings

2 teaspoons olive oil

1/2 cup chopped prosciutto or good quality ham

1 cup chopped onion

3/4 cup chopped celery

3/4 cup diced carrot

1 clove garlic, minced

1 cup water

1 14-ounce can reduced-sodium chicken broth *

2 15- or 19-ounce cans cannellini beans, undrained

2 bay leaves, broken in half

1/4 cup minced fresh parsley

1/4 teaspoon black pepper

1/2 cup freshly grated Parmigiano Reggiano cheese

Heat the oil in a large stockpot over medium heat. Add the prosciutto and cook 2 minutes. Add the onion, celery, carrot and garlic and cook another 2 minutes until onion is softened. Add the water, broth, beans and bay leaves. Bring to a boil, reduce heat and partially cover. Simmer for 15 minutes. Add two tablespoons of the the parsley and black pepper and cook 1 minute. Discard the bay leaves.

Ladle into individual soup plates and sprinkle with the cheese and remaining parsley.

* Swanson's is the best choice.

(Recipe adapted from Soups and Stews, a special edition Cooking Light magazine ($13.95).