Ingredients
- 3/4 cannellini (dried)
- 8 c chicken stock
- 1 c onion (diced)
- 1/2 c country ham (diced)
- 2 tb olive oil
- 2 tb garlic (minced)
- 2 tb rosemary (fresh chopped)
- 1/2 ts pepper
- 1 slice carrot
- 1 slice celery stalk
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.
