• Step 1

  Cook half of the prosciutto in stockpot on HIGH, stirring occasionally, about 2 min, until lightly browned and crispy. Remove from pot; repeat with remaining prosciutto. Set aside.

• Step 2

  Add 1 Tbsp basting oil to pot. Add garlic and mirepoix; cook, stirring occasionally, about 2 min, until soft but not browned. Add beans; reduce heat to MED. Cook, stirring occasionally, about 5 min. Season with salt and pepper. Mash beans by stirring vigorously. Stir in vegetable stock until well-combined. Simmer 25 min, stirring occasionally.

• Step 3

  Puree using hand-held stick blender until almost smooth.

• Step 4

  Pour half and half into small bowl; stir in about 1 cup of hot soup. Return mixture to stockpot; stir in remaining 1 Tbsp basting oil. Puree with hand-held stick blender until smooth. Serve garnished with chives and prosciutto.

Add homemade croutons: Cut day-old crusty bread into cubes; toss with 2 Tbsp basting oil. Bake in 350-degree oven about 15 min, stirring occasionally, until crisp.

Note: When servings & ingredients are modified, nutrition & directions may vary.