1 sprig Rosemary – chopped
6 Garlic cloves – whole
4 ea. Shallots – minced
4 oz. Extra virgin olive oil
1 piece Prosciutto (optional)
3 ea. Onions – dice
1 ea. Carrot – minced
2 ea. Celery stalks – minced
3 cup Cannellini beans – dried / soaked