Bean And Pasta Soup With Prosciutto

• 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

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

olive oil, celery, carrot, onion, fresh sage, oregano, garlic, tomatoes, white beans, lowsodium, shell pasta, fresh basil leaf, salt, olive oil, parmesan cheese

Taken from www.food.com/recipe/bean-and-pasta-soup-with-prosciutto-390149 (may not work)