Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   extra virgin olive oil
   2                    carrots -- chopped
   2                    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                    zucchini -- diced
     1/2  pound         green beans -- trimmed and snapped
     3/4  pound         Swiss chard -- stems and leaves
                        chop
   6                    sourdough bread slices
                        salt and pepper -- to taste
                        rosemary oil -- optional
     1/4  cup           extra virgin olive oil
   1                    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.