Bean And Pasta Soup With Prosciutto - cooking recipe

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

Preparation

In a large pot, combine olive oil,proscuitto,celery,carrot,onion,sage,oregano and garlic.
Cook on medium 5 to 6 minutes.
Add tomatoes,beans and broth; bring to a boil, then reduce heat and simmer for 20-25 minutes.
Add pasta; return to a boil, then reduce heat and simmer until pasta is tender, 8 to 12 minutes.
Stir in basil and add salt and pepper to taste.
Serve with a drizzle of olive oil and a sprinkle of cheese, if desired.