White Bean And Kale Soup - cooking recipe

Ingredients

1/2 lb. dried navy beans
water
2 Tbsp. olive oil
3 stalks celery, diced
2 medium carrots, pared and sliced
1 medium onion, diced
2 oz. Prosciutto (substitute ham)
46 oz. chicken broth
1/2 tsp. pepper
1 (10 oz.) pkg. frozen kale (substitute spinach)
1/2 c. small shell pasta
grated Parmesan cheese (optional)

Preparation

Place cleaned beans in large saucepan.
Add enough water to cover beans 2 inches.
Boil for 5 minutes; remove from heat. Cover; let stand 1 hour.
Drain.
Heat oil in large saucepan.
Add celery, carrots, onion, garlic and ham.
Cook, stirring frequently, for 5 minutes.
Add beans, chicken broth and pepper. Simmer, covered, for 1 hour, or until beans are tender.
With slotted spoon, remove 1 cup beans to bowl and mash with a potato masher.
Return beans to saucepan.
Add kale; simmer for 10 minutes, or until kale is done.
Cook pasta; drain.
Stir into soup.
If you like, serve with grated Parmesan cheese.