Ingredients
- 6 cups chicken stock or low-sodium broth
- One 4-ounce slice of prosciutto
- 1/2 cup orzo
- 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
- 1 tablespoon tomato paste
- Two 19-ounce cans cannellini beans, drained
- Salt and freshly ground pepper
- 1/4 pound fresh goat cheese, crumbled
Description

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