Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Olive oil 3/4 lb Dried cannellini or navy bea
1 c Diced onion 2 tb Fresh chopped rosemary (2 t
1 Carrot, peeled and sliced 8 c Chicken stock
1 Celery stalk, sliced 1/2 ts Pepper
2 tb Minced garlic Salt
1/2 c Diced country ham or prosciu

HEAT THE OIL IN A LARGE saucepan over medium heat. Add the onion,
carrot, celery, garlic and ham and saute, stirring frequently, for 5
minutes. Add the beans, rosemary, chicken stock and pepper, and bring
to a boil. Simmer, covered, for 30 minutes. Taste the cooking liquid,
and add enough salt so that it becomes slightly salty (the amount
needed will vary depending on the type of ham used for seasoning).
Recover the pot and simmer for 40 to 60 minutes, or until the beans
are soft. Puree the mixture in a food processor fitted with the steel
blade or in a blender. Serve hot. Serves 6 to 8. The soup can be made
up to three days in advance and refrigerated, covered.

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