Ingredients:
2 tablespoons olive oil
1 medium onions, cut into 16 wedges
2 cloves garlic, minced
3 carrots, cut into 2 inch matchsticks
3 stalks celery, sliced 1/4 inch thick
1/4 lb prosciutto, cut into thin strips
4 cups reduced-sodium fat-free chicken broth
2 medium tomatoes, diced
2 (15 ounce) cans cannellini beans, drained
1/2 cup freshly grated parmigiano-reggiano cheese
fresh ground salt & pepper
pesto sauce, and additional cheese for sprinkling
Directions:
In a large stock pot heat oil over medium heat and add garlic.
Saute for 2 minutes stirring constantly.
Add the onions, carrots, celery and prosciutto and cook for another 2 minutes, stirring constantly.
Stir in tomatoes and broth.
Bring soup to a boil, reduce heat and simmer 10 minutes.
Stir in beans and simmer for another 5 minutes.
Remove from heat.
Pour soup into a serving bowl and add the cheese.
Serve immediately.
Offer additional cheese and pesto at the table.
***Donot add the cheese in the soup pot or it WILL stick to the sides.
Servings: 4-6
Time preparation: 15 min.
Time total: 40 min.