Pasta E Fagioli

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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

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