INGREDIENTS
2
bay leaves
38 oz
cannellini beans
3/4 cup
carrot
3/4 cup
celery
15 3/4 oz
fat-free less-sodium chicken broth
2 tbsp
fresh parsley
1
garlic clove
2 tsp
olive oil
1 cup
onion
1/4 tsp
black pepper
2 oz
prosciutto
4 servings
rye meal
1 cup
water