1. Heat the oil in a large stockpot over medium heat. Add the prosciutto, and sauté for 2 minutes. Add the onion, celery, carrot and garlic; sauté for 2 minutes or until soft. 2. Add the water, beans, bay leaves, and broth and bring soup to a boil. Partially cover, reduce heat, and simmer for 20 minutes. 3. Add the parsley, sherry, and black pepper; cook for one minute. Discard bay leaves. ---------------------------------------------------------------------------
Nutrition
Ingredients
