Kidney Bean and Cracked Wheat Soup With Prosciutto

• 1 large onion, coarsely diced
• 2 large carrots, sliced in food processor
• 3 ribs celery, sliced in food processor
• 1 tablespoon finely minced garlic
• 2 ounces lean prosciutto, trimmed of all excess fat and diced
• 1 1/2 tablespoons olive oil
• 2 cups canned kidney beans, thoroughly rinsed and drained
• 4 cups chicken stock
• 1 cup dry white wine
• 1 tablespoon fresh thyme leaves or 1 teaspoon dried
• 1 teaspoon chopped fresh sage or 1/3 teaspoon dried
• 2 teaspoons fresh rosemary or 1/2 teaspoon dried
• 13 cup cracked wheat, cooked and drained
• 1 tablespoon chopped parsley for each 2 cups of soup (3 to 5 tablespoons)

1. In large nonstick skillet gently cook the onion, carrots, celery, garlic and prosciutto in hot olive oil, about 5 minutes, until vegetables begin to soften.
2. Add the beans, stock, wine and herbs; bring to boil and simmer for 10 to 15 minutes, just to blend flavors.
3. Puree 3 cups of the soup solids in blender or food processor.
4. Return to pan and add the cooked cracked wheat.
5. Heat through and serve sprinkled with parsley.

onion, carrots, celery, garlic, lean prosciutto, olive oil, kidney beans, chicken stock, white wine, thyme, fresh sage, fresh rosemary, cracked wheat, parsley

Taken from cooking.nytimes.com/recipes/11986 (may not work)