Tuscan White Bean Soup With Prosciutto

• 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

1. 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.
2. Add the water, beans, bay leaves, and broth and bring soup to a boil. Partially cover, reduce heat, and simmer for 20 minutes.
3. Add the parsley, sherry, and black pepper; cook for one minute. Discard bay leaves.

olive oil, onion, celery, carrot, garlic, water, cannellini beans, bay leaves, chicken broth, sherry wine, black pepper

Taken from www.food.com/recipe/tuscan-white-bean-soup-with-prosciutto-239077 (may not work)