TUSCAN WHITE BEAN WOUP WITH PROSCIUTTO AND SPINACH

Steps:

• Heat the olive oil in a heavy-bottomed pot or casserole. Add the carrots, celery, onion, garlic, and prosciutto and saute over medium heat until softened, about 5 minutes. Add the beans and 1 tablespoon EACH of rosemary and thyme (save the rest of the herbs to add in later) and saute for 2 to 3 minutes. Pour in the chicken stock and bring the mixture to a boil. Reduce the heat to low; cover and simmer for 30 minutes, stirring occasionally. When the soup thickens and the beans begin to break down, stir in the remaining rosemary and thyme. Add the balsamic vinegar and Parmesan, stirring to combine. If the soup seems too thick at this point, add in additional stock slowly until it reaches the desired consistency. Add the spinach, stirring until just wilted. Remove from heat and season with salt and pepper to taste. *TIP: I love chopping my own veggies, but if you are short on time and you have a Trader Joe's near you, they sell an already-chopped Mirepoix in their veggie section. Mirepoix is the classic combination of carrot, celery, and onion used in many sauces and soups. In a pinch, this is a great shortcut that won't compromise the flavor of the dish.