Ingredients:
- 2 cups red kidney beans
- 10 cups chicken stock
- 1/2 lb prosciutto (sliced & chopped)
- 3 tablespoons 100% pure olive oil
- 4 cloves peeled garlic (crushed)
- 2 medium carrots (peeled & diced)
- 2 medium yellow onions (diced)
- 1 cup celery (sliced)
- 1 – 28oz. Sansone italian peeled tomatoes (crushed)
- 2 cups potatoes (peeled & diced)
- 1/2 cup dry red wine
- 2 tablespoons parsley (chopped)
- 1 tablespoon dried marjoram
- 1 1/2 cup zucchini (diced)
- 1/2 cup parmigiano (grated)
Preparation
Heat prosciutto in pan for 5 minutes in 2 teaspoons of olive oil. Set aside. Heat large frying pan on medium heat with olive oil. Add garlic, onions, and celery. Sautee until tender (about 10 minutes). Add to pot with chicken stock. Add tomatoes, potatoes, red wine, parsley, and marjoram. Bring to simmer and cook while covered for 1 hour (stirring often). Add zucchini, prosciutto, and 1/2 cup parmigiano. Simmer gently for 30 minutes more and stir often. Add salt and pepper to taste.