INGREDIENTS

• 1 tablespoon olive oil
• 1 small carrot, chopped (optional)
• 2 small celery stalks, chopped (optional)
• 1/2 small onion, chopped (optional)
• Salt and pepper
• 2 cups tomato basil or marinara sauce
• 4 cups vegetable or chicken broth
• 1 14.5-ounce can of cannellini beans
• 1 pound any ham tortellini, such as pancetta or prosciutto, preferably mini-sized
• Grated Parmesan to garnish
• Thinly sliced prosciutto to garnish (optional)

PROCEDURE

Heat the oil in a stockpot over medium heat and add the vegetables.  Season with salt and pepper, and stir often until the onion is translucent.  Add the tomato sauce and broth, and bring to a rolling boil.  Add the beans and ham tortellini, and cover to two minutes until the tortellini are just cooked.  Ladle into bowls and top with Parmesan and prosciutto.print this recipe