Ribollita

Course :	Beans
From:	HungryMonster.com
Serves:	6

Ingredients:

2	tablespoons	extra virgin olive oil
2	medium	carrots -- chopped
2	medium	celery ribs -- chopped
1	large	yellow onion -- chopped
1	slice	prosciutto -- 1/4 inch thick, chop
3/4	pound	new potatoes -- diced
2	cups	cannellini beans - master recipe
5 1/2	cups	chicken broth -- unsalted, homemade or canned
2	medium	zucchini -- diced
1/2	pound	green beans -- trimmed and snapped
3/4	pound	Swiss chard -- stems and leaves chop
6	slices	sourdough bread slices
1	teaspoon	salt and pepper -- to taste
1	teaspoon	rosemary oil -- optional
1/4	cup	extra virgin olive oil
1	piece	rosemary sprig -- chopped

Preparation:

Warm the olive oil in a heavy soup pot over medium-high heat. Add the carrots, celery, onion and prosciutto. Sauté until the vegetables are very soft, 8-10 minutes. Add the new potatoes, beans and broth; bring to a boil. reduce heat and simmer for 20 minutes. Add the zucchini, green beans and Swiss chard; simmer for 10 minutes longer. Meanwhile, toast the bread slices on both sides in a broiler. Divide the slices among large soup bowls. Rosemary Oil: Combine the olive oil and rosemary in small pan. Heat until the rosemary is fragrant and the oil sizzles, about 2 minutes. When soup is done, season well with salt and pepper. Ladle soup over the toast and drizzle each serving with the (optional) rosemary infused oil.