White Bean And Parmesan Soup With Pesto

• 2 tablespoons olive oil
• 1 medium onion, cut into 16 wedges
• 2 cloves garlic, minced
• 3 carrots, cut into 2 inch matchsticks
• 3 stalks celery, sliced 1/4 inch thick
• 1/4 lb prosciutto, cut into thin strips
• 4 cups reduced-sodium fat-free chicken broth
• 2 medium tomatoes, diced
• 2 (15 ounce) cans cannellini beans, drained
• 1/2 cup freshly grated parmigiano-reggiano cheese
• fresh ground salt & pepper
• pesto sauce, and additional cheese for sprinkling

1. In a large stock pot heat oil over medium heat and add garlic.
2. Saute for 2 minutes stirring constantly.
3. Add the onions, carrots, celery and prosciutto and cook for another 2 minutes, stirring constantly.
4. Stir in tomatoes and broth.
5. Bring soup to a boil, reduce heat and simmer 10 minutes.
6. Stir in beans and simmer for another 5 minutes.
7. Remove from heat.
8. Pour soup into a serving bowl and add the cheese.
9. Serve immediately.
10. Offer additional cheese and pesto at the table.
11. ***Donot add the cheese in the soup pot or it WILL stick to the sides.

olive oil, onion, garlic, carrots, stalks celery, chicken broth, tomatoes, cannellini beans, freshly grated parmigiano, fresh ground salt, pesto sauce

Taken from www.food.com/recipe/white-bean-and-parmesan-soup-with-pesto-25288 (may not work)