Tuscan White Bean Soup With Prosciutto - cooking recipe

Ingredients

2 teaspoons olive oil
1/2 cup chopped prosciutto (about 2 ounces)
1 cup chopped onion
1/4 cup chopped celery
3/4 cup chopped carrot
1 garlic clove, minced
1 cup water
2 (19 ounce) cans cans cannellini beans, drained
2 bay leaves
1 (15 3/4 ounce) can low sodium chicken broth
2 tablespoons sherry wine (optional)
1/4 teaspoon black pepper

Preparation

Heat the oil in a large stockpot over medium heat. Add the prosciutto, and saute for 2 minutes. Add the onion, celery, carrot and garlic; saute for 2 minutes or until soft.
Add the water, beans, bay leaves, and broth and bring soup to a boil. Partially cover, reduce heat, and simmer for 20 minutes.
Add the parsley, sherry, and black pepper; cook for one minute. Discard bay leaves.