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Ingredients

• 3 ounce small pasta
•     (shells or possibly tubetti)
• 1 Tbsp. extra virgin olive oil
• 1 slc prosciutto - (1/4 lb) diced small
• 2 x red onions coarsely minced
• 5 x celery ribs diced
• 1 lrg fennel bulb trimmed, diced
• 1/2 lb small mushrooms stems trimmed,
•     quartered
• 1 Tbsp. chopped garlic plus
• 1 tsp chopped garlic divided
• 1 Tbsp. chopped fresh rosemary
• 1 can small white beans - (15 ounce) rinsed, liquid removed
• 1 can crushed tomatoes - (28 ounce)
• 1 can low-sodium chicken broth - (49 ounce)
• 1/4 tsp red pepper flakes
•     Freshly-grnd black pepper to taste
• 2 c. trimmed baby arugula leaves
•     Freshly-grated Parmigiano-Reggiano cheese for serving

Description

Cook Pasta According To Package Directions; Drain. Heat The Oil In A Large Pot Over High Heat. When Warm, Add In The Prosciutto. Cook, Stirring Often, Till The Prosciutto Is…

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