This recipe is from January 2001 Cooking Light magazine.
2 tsp olive oil
1/2 c. chopped prosciutto or ham (about 2 ounces)
1 c. chopped onion
3/4 c. chopped celery
3/4 c. chopped carrot
1 garlic clove, minced
1 c. water
2 (19-ounce) cans cannellini beans or other white beans, undrained
2 bay leaves
1 (15.75-ounce)can fat-free, less-sodium chicken broth
2 TBL minced fresh parsley
2 TBL sherry (optional)
1/4 tsp black pepper
Heat the oil in a large stockpot over medium heat. Add the prosciutto, and saute for 2 minutes. Add the onion, celery, carrot, and garlic; saute for 2 minutes or until soft.
Add the water, beans, bay leaves, and broth, and bring soup to a boil. Partially cover, reduce heat, and simmer soup for 20 minutes.
Add the parsley, sherry, and black pepper; cook for 1 minute. Discard bay leaves.