Minestre Fagioli

• 1 Tbsp. olive oil
• 2 garlic cloves, chopped
• 1 celery stalk, chopped
• 1 carrot, chopped
• 1 onion, chopped
• 1/2 fennel bulb, chopped
• 1/4 lb. deli-sliced prosciutto, chopped
• 1 (14-1/2 oz.) can diced tomatoes
• 4 c. reduced-sodium chicken broth
• 2 (15 oz.) cans cannellini beans, rinsed and drained
• 1/4 lb. tubetti
• 1/2 c. chopped fresh parsley
• 1/4 c. thinly sliced basil leaves
• 1/2 tsp. salt
• 1/4 tsp. coarsely ground black pepper
• 2 Tbsp. grated Parmesan (optional)

1. Heat oil in large saucepan over medium-high heat. Add the garlic, celery, carrot, onion, fennel, and prosciutto; cook until the vegetables begin to soften; about 4 minutes. Add the tomatoes, broth, beans, and tubetti; bring to a boil and cook until pasta is tender, about 8 minutes. Remove from the heat and stir in the parsley, basil, salt and pepper. Sprinkle with parmesan if desired.

olive oil, garlic, celery stalk, carrot, onion, fennel bulb, deli, tomatoes, chicken broth, cannellini beans, parsley, basil, salt, ground black pepper, parmesan

Taken from www.cookbooks.com/Recipe-Details.aspx?id=69071 (may not work)