Tuscan White Bean Soup with Prosciutto

Ingredients

• 2 teaspoons olive oil
• 1/2 cup chopped prosciutto or ham (about 2 ounces)
• 1 cup chopped onion
• 3/4 cup chopped celery
• 3/4 cup chopped carrot
• 1 garlic clove, minced
• 1 cup water
• 2 (19-ounce) cans cannellini beans or other white beans, undrained
• 2 bay leaves
• 1 (15.75-ounce) can fat-free, less-sodium chicken broth
• 2 tablespoons minced fresh parsley
• 2 tablespoons sherry (optional)
• 1/4 teaspoon black pepper

Preparation

1. Heat the oil in a large stockpot over medium heat. Add the prosciutto, and sauté for 2 minutes. Add the onion, celery, carrot, and garlic; sauté for 2 minutes or until soft.
2. Add the water, beans, bay leaves, and broth, and bring soup to a boil. Partially cover, reduce heat, and simmer soup for 20 minutes.
3. Add the parsley, sherry, and black pepper; cook for 1 minute. Discard bay leaves.