Tuscan Beans

By Sunset
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1 1/2 pounds dried cannellini (white) beans

6 ounces thin-sliced prosciutto

3/4 cup chopped carrot

3/4 cup chopped celery

3/4 cup chopped onion

1 clove garlic, minced or pressed

2 teaspoons olive oil

1 1/2 tablespoons fresh rosemary leaves, minced

About 6 cups fat-skimmed chicken broth

2 Roma tomatoes (about 6 oz. total), rinsed, cored, and chopped


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Tuscan Beans