Name: Cannellini Soup with Parmesan
Yield: 6 to 8 Servings
Ingredients: 3 tablespoons extra-virgin olive oil plus additional oil for garnish; 1 large onion, finely chopped (about 2 cups); 1 large carrot, finely chopped (about 1 cup); 1 large celery stalk, finely chopped (about 2/3 cup); 3 15-ounce cans cannellini (white kidney beans), drained; 6 cups low-salt chicken broth; 2 teaspoons minced fresh sage; 2 2x2-inch Parmesan cheese rinds; 3 ounces thinly sliced prosciutto, chopped; Freshly grated Parmesan cheese

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