Italian White Bean And Kale Soup - cooking recipe

Ingredients

water
1 small pkg. dried white beans
2 Tbsp. olive oil
3 stalks celery
1 medium size carrot, sliced
1 medium size onion, diced
2 oz. Prosciutto, diced (may substitute ham hock)
1 (46 oz.) can chicken broth
1 (10 oz.) pkg. frozen kale
1/2 tsp. pepper
1/2 c. shell pasta (small)
grated Parmesan cheese

Preparation

In large saucepan, cover beans by 2 inches of water.
Bring to boil on high; boil 5 minutes.
Remove from heat; let stand 1 hour. Drain.
Heat oil in large saucepan over medium heat.
Add celery, carrot, onion, garlic and Prosciutto.
Cook, stirring frequently, for about 5 minutes.
Add beans, chicken broth and pepper.
Bring to boil over high heat.
Lower heat and simmer for 1 hour, or until beans are tender.