This was a tasty soup created largely from things I already had in my fridge and pantry. I love when I make up a recipe and it actually works!
White Bean & Prosciutto Soup
1/2 tablespoon olive oil
1 onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
3 cloves garlic, minced
2 cups low-sodium chicken or vegetable stock
2 cups water
2 sprigs rosemary
1 15-ounce can cannellini beans, drained and rinsed
3 thin slices prosciutto, chopped (about 1 1/2 ounces)
Salt and pepper
Freshly grated Asiago or Parmesan cheese
Heat oil in a stockpot over medium heat. Add onion, carrots, and celery, and cook until softened, 5 to 7 minutes. Add garlic and stir until fragrant, about 1 minute. Add stock, water, rosemary, beans, and prosciutto. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat. Remove and discard the rosemary sprigs.
Using an immersion blender, slightly puree the soup, leaving it a bit chunky. (Alternatively, puree half the soup in a blender, then stir back into the remaining soup in the stockpot. Or, just leave the soup chunky and skip this step altogether.) Season to taste with salt and pepper. Ladle into bowls and sprinkle with freshly grated cheese.
Makes 4 servings.