INGREDIENTS
3 ozs
extra virgin olive oil
2 cloves
garlic
1 cup
onion
1/2 cup
carrots
1/2 cup
celery
1/4 cup
prosciutto
1 pinch
rosemary
3 larges
tomato paste
3 qts
chicken stock
2 cups
white beans
2 cups
shell pasta
1 serving
kosher salt
1 serving
parsley
1 serving
parmigiano reggiano
1 serving
extra virgin olive oil