White Bean And Kale Soup

• 1/2 lb. dried navy beans
• water
• 2 Tbsp. olive oil
• 3 stalks celery, diced
• 2 medium carrots, pared and sliced
• 1 medium onion, diced
• 2 oz. Prosciutto (substitute ham)
• 46 oz. chicken broth
• 1/2 tsp. pepper
• 1 (10 oz.) pkg. frozen kale (substitute spinach)
• 1/2 c. small shell pasta
• grated Parmesan cheese (optional)

1. Place cleaned beans in large saucepan.
2. Add enough water to cover beans 2 inches.
3. Boil for 5 minutes; remove from heat. Cover; let stand 1 hour.
4. Drain.
5. Heat oil in large saucepan.
6. Add celery, carrots, onion, garlic and ham.
7. Cook, stirring frequently, for 5 minutes.
8. Add beans, chicken broth and pepper. Simmer, covered, for 1 hour, or until beans are tender.
9. With slotted spoon, remove 1 cup beans to bowl and mash with a potato masher.
10. Return beans to saucepan.
11. Add kale; simmer for 10 minutes, or until kale is done.
12. Cook pasta; drain.
13. Stir into soup.
14. If you like, serve with grated Parmesan cheese.

dried navy beans, water, olive oil, stalks celery, carrots, onion, chicken broth, pepper, frozen kale, shell pasta, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=692711 (may not work)