Cannellini Soup with Parmesan

This is a hearty and delicious soup that I am sure you will enjoy.

3 tablespoons extra-virgin olive oil
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 chicken broth
2 teaspoons minced fresh sage
1/4 cup grated Parmesan Cheese
3 ounces thinly sliced prosciutto, chopped

Heat 3 tablespoons oil in heavy large pot over medium heat. Add onion, carrot, and celery and sauté until vegetables are soft, about 10 minutes. Add beans, broth, sage, Parmesan, and prosciutto; simmer over medium-low heat, stirring occasionally, until flavors blend and soup thickens slightly, about 40 minutes.

Puree about 5 cups soup in processor and return to pot. Season with salt and pepper. (Soup can be made 2 days ahead. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm before serving.) Ladle soup into bowls and serve.