Italian White Bean And Kale Soup

• water
• 1 small pkg. dried white beans
• 2 Tbsp. olive oil
• 3 stalks celery
• 1 medium size carrot, sliced
• 1 medium size onion, diced
• 2 oz. Prosciutto, diced (may substitute ham hock)
• 1 (46 oz.) can chicken broth
• 1 (10 oz.) pkg. frozen kale
• 1/2 tsp. pepper
• 1/2 c. shell pasta (small)
• grated Parmesan cheese

1. In large saucepan, cover beans by 2 inches of water.
2. Bring to boil on high; boil 5 minutes.
3. Remove from heat; let stand 1 hour. Drain.
4. Heat oil in large saucepan over medium heat.
5. Add celery, carrot, onion, garlic and Prosciutto.
6. Cook, stirring frequently, for about 5 minutes.
7. Add beans, chicken broth and pepper.
8. Bring to boil over high heat.
9. Lower heat and simmer for 1 hour, or until beans are tender.

water, white beans, olive oil, stalks celery, carrot, onion, chicken broth, frozen kale, pepper, shell pasta, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=878880 (may not work)