CANNELLINI SOUP WITH PARMESAN

3 tbsps. olive oil plus additional oil for garnish
l large onion finely chopped (about 2 cups)
l large celery stalk finely chopped )about 2/3 cup)
l large carrot finely chopped (about l cup)
3 l5-oz. cans cannellini drained
6 cups chicken broth
2 tsp. minced fresh sage
two 2×2″ parmesan cheese rinds
3 ozs. thinly sliced prosciutto chopped
fresh grated Parmesan
Heat 3 tbsps. oil in heavy large pot over med hea.t Add onion, carrot, and celery and saute until veggies are soft, about l0 mins. Add beans, broth, sage, Prmesan rinds, and prosciutto; simmer over med low heat stirring occaisonally until flavors blend and soup thickens slightly about 40 mins. Using tongs remove cheese rinds. Puree about 5 cups soup in processor and return to pot. Season with s&p. (Soup can be made 2 days ahead. Refrigerate uncovered until cold then cofer and keep refrigerated. Rewarm before serving) Ladle soup into bowls and serve passing grated parmeesan cheese and additional olive oil separately.