Ingredients

• 6 cups low sodium chicken broth
• prosciutto
• 1/2 cup orzo pasta
• 1 tablespoon extra virgin olive oil
• 1 medium onion, thinly sliced
• 1 carrot, thinly sliced
• 1 celery rib, thinly sliced
• 2 garlic cloves, thinly sliced
• 1 rosemary sprig
• 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon tomato paste
• 2 (19 ounce) cans cannellini beans, drained
• salt
• fresh ground black pepper
• 1/4 lb fresh goat cheese, crumbled

Instructions

1. In a large saucepan, bring broth to a boil with the prosciutto.

2. Add the orzo, cover partially and cook until the orzo is al dente, about 6 minutes.

3. Strain the broth into a heatproof bowl.

4. Pick out the prosciutto and dice it.

5. Reserve the orzo separately.

6. Wipe out the saucepan and heat the olive oil int it.

7. Add the onion, carrot, celery, garlic, rosemary, crushed red pepper, and diced porsciutto and cook over medium high heat, stirring occasionally, until the veggies are lightly browned, about 6 minutes.

8. Add the tomato paste and the strained broth, cover partially, and simmer until the prosciutto and veggies are tender, about 8 minutes.

9. Discard the rosemary sprig.

10. Add half of the beans to the soup.

11. Puree the soup in a blender and return to the saucepan.

12. Add the remaining beans and the reserved orzo and cook until heated through.

13. Season the soup with salt and pepper.

14. Stir in the goat cheese and serve.