Minestre Fagioli - cooking recipe

Ingredients

1 Tbsp. olive oil
2 garlic cloves, chopped
1 celery stalk, chopped
1 carrot, chopped
1 onion, chopped
1/2 fennel bulb, chopped
1/4 lb. deli-sliced prosciutto, chopped
1 (14-1/2 oz.) can diced tomatoes
4 c. reduced-sodium chicken broth
2 (15 oz.) cans cannellini beans, rinsed and drained
1/4 lb. tubetti
1/2 c. chopped fresh parsley
1/4 c. thinly sliced basil leaves
1/2 tsp. salt
1/4 tsp. coarsely ground black pepper
2 Tbsp. grated Parmesan (optional)

Preparation

Heat oil in large saucepan over medium-high heat. Add the garlic, celery, carrot, onion, fennel, and prosciutto; cook until the vegetables begin to soften; about 4 minutes. Add the tomatoes, broth, beans, and tubetti; bring to a boil and cook until pasta is tender, about 8 minutes. Remove from the heat and stir in the parsley, basil, salt and pepper. Sprinkle with parmesan if desired.