Notes: Instead of cannellinis, you can use Great Northern beans.
1 1/2 pounds dried cannellini (white) beans
6 ounces thin-sliced prosciutto
3/4 cup chopped carrot
3/4 cup chopped celery
3/4 cup chopped onion
1 clove garlic, minced or pressed
2 teaspoons olive oil
1 1/2 tablespoons fresh rosemary leaves, minced
About 6 cups fat-skimmed chicken broth
2 Roma tomatoes (about 6 oz. total), rinsed, cored, and chopped
How to Make It
Sort beans and discard debris. Rinse and drain beans.
Finely chop prosciutto.
In a 5- to 6-quart pan over high heat, stir carrot, celery, onion, and garlic in oil until onion is limp, about 4 minutes. Add prosciutto and stir just until mixture is lightly browned, 2 to 3 minutes.
Add beans, rosemary, 6 cups broth, 2 cups water, and tomatoes; bring to a boil. Cover, reduce heat, and simmer until beans are tender to bite, 2 to 2 1/2 hours; stir occasionally.
Purée 1 cup beans in a food processor or blender, then stir into beans. Add broth if beans are too thick. If making ahead, cool, cover, and chill up to 1 day. Reheat, thinning with more broth. Add salt to taste.