Bean and Pasta Soup With Prosciutto

Ingredients

• 2 tablespoons olive oil
• 1/2 cup diced prosciutto
• 1 stalk celery, diced
• 1 carrot, peeled and diced
• 1 cup onion, diced
• 1/4 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. 1

   In a large pot, combine olive oil,proscuitto,celery,carrot,onion,sage,oregano and garlic.

2. 2

   Cook on medium 5 to 6 minutes.

3. 3

   Add tomatoes,beans and broth; bring to a boil, then reduce heat and simmer for 20-25 minutes.

4. 4

   Add pasta; return to a boil, then reduce heat and simmer until pasta is tender, 8 to 12 minutes.

5. 5

   Stir in basil and add salt and pepper to taste.

6. 6

   Serve with a drizzle of olive oil and a sprinkle of cheese, if desired.