Categories: Soup

Ingredients

• 8 cups stock
• 4 roasted tomatoes
• 2 tablespoons olive oil
• 1/4 pound prosciutto
• 1 onion chopped
• 2-3 celery ribs finely chopped
• 2 carrots finely chopped
• 4 garlic cloves
• salt
• pepper
• 1 white potato shredded
• 15 ounce can cannellini beans
• 15 ounce can garbanzo beans
• 5 ounces thin green beans
• Parmesean cheese

Directions

1. Heat olive oil.

2. Add the prosciutto and stir a couple of minutes.

3. Add chopped onions, celery, carrots, garlic,

4. salt and pepper.

5. Cover the pan and sweat the vegetables for about 10 minutes.

6. Add the canned beans, stock and tomatoes.

7. Return to a boil.

8. Add green beans.

9. Turn off heat and cool. Store in the refridgerator for make ahead meal.

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