Minestrone di Fagioli Bianchi con Prosciutto e Radicchio

In a heavy-bottomed pot, sweat the minced shallots over medium heat until translucent and fragrant, about 3 minutes.

Add the prosciutto small bites and cook until the fat begins to render and the edges turn slightly crisp, releasing a savory aroma.

Stir in the Pomodorina sauce, allowing it to heat through and deepen in flavor, about 2 minutes.

Add the pre-cooked white beans and a splash of water to reach a stew-like consistency. Simmer gently for 8-10 minutes so the beans absorb the essence of the prosciutto and tomato base.

Fold in the shredded radicchio at the very last second; it should only just wilt, maintaining a slight structural bite and vibrant color contrast.

Serve immediately in a warm bowl, ensuring the salty prosciutto bites are distributed throughout the broth.