1
Chop onion.
2
lightly crush garlic
3
chop prosciutto
4
drain and rinse cannellini beans
5
heat 1 tbsp of olive oil in large saucepan over medium heat.
6
Add onion and prosciutto and cook, stirring often until onion begins to brown, about 10 to 12 minutes.
7
Stir in beans, 1 cup of water, broth, garlic, and sage and bring to boil.
8
Simmer until garlic is very tender about 30 minutes.
9
Mash beans with potatoe masher to make a thick chunky soup.
10
Season with salt and pepper o taste.
11
Serve hot, topping each witha drizzle of olive oil.