Categories: Soups/stews 
      Yield: 6 servings 
  
      2 tb Olive oil                         3/4 lb Dried cannellini or navy bea 
      1 c  Diced onion                         2 tb Fresh chopped rosemary (2 t 
      1    Carrot, peeled and sliced           8 c  Chicken stock 
      1    Celery stalk, sliced              1/2 ts Pepper 
      2 tb Minced garlic                            Salt 
    1/2 c  Diced country ham or prosciu    
  
  HEAT THE OIL IN A LARGE saucepan over medium heat. Add the onion, carrot, 
  celery, garlic and ham and saute, stirring frequently, for 5 minutes. Add 
  the beans, rosemary, chicken stock and pepper, and bring to a boil. Simmer, 
  covered, for 30 minutes. Taste the cooking liquid, and add enough salt so 
  that it becomes slightly salty (the amount needed will vary depending on 
  the type of ham used for seasoning). Recover the pot and simmer for 40 to 
  60 minutes, or until the beans are soft. Puree the mixture in a food 
  processor fitted with the steel blade or in a blender. Serve hot. Serves 6 
  to 8. The soup can be made up to three days in advance and refrigerated, 
  covered.