Bean and Pasta Soup With Prosciutto

Leslie in Texas's Note:

I haven't tried this recipe yet but plan on making it this winter- it sounds yummy! I think you could add some cooked,shredded chicken or cooked Italian sausage to it to make it more substantial.Serve with crusty bread and chilled white wine. Originally from a January/February 2009 "Tastes of Italia" magazine.

• Total Time: 1 hrs 5 mins
• Prep Time: 25 mins
• Cook Time: 40 mins

Ingredients:

Servings: 8

• 2 tablespoons olive oil
• ½ cup diced prosciutto
• 1 stalk celery , diced
• 1 carrot , peeled and diced
• 1 cup onion , diced
• ¼ cup chopped fresh sage
• 1 teaspoon dried oregano
• 2 garlic cloves , minced
• 1 (14 ounce) can tomatoes , drained
• 2 (15 ounce) cans white beans , drained and rinsed
• 4 cups low-sodium low-fat chicken broth
• 2 cups small shell pasta (macaroni,ditallini, small shells)
• 1 cup chopped fresh basil leaf
• salt and pepper , to taste
• olive oil , if desired
• parmesan cheese , grated, if desired

Directions:

1. In a large pot, combine olive oil,proscuitto,celery,carrot,onion,sage,oregano and garlic.
2. Cook on medium 5 to 6 minutes.
3. Add tomatoes,beans and broth; bring to a boil, then reduce heat and simmer for 20-25 minutes.
4. Add pasta; return to a boil, then reduce heat and simmer until pasta is tender, 8 to 12 minutes.
5. Stir in basil and add salt and pepper to taste.
6. Serve with a drizzle of olive oil and a sprinkle of cheese, if desired.