Bean and Pasta Soup With Prosciutto |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 8 |
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I haven't tried this recipe yet but plan on making it this winter- it sounds yummy! I think you could add some cooked,shredded chicken or cooked Italian sausage to it to make it more substantial.Serve with crusty bread and chilled white wine. Originally from a January/February 2009 Tastes of Italia magazine. Ingredients:
2 tablespoons olive oil |
1/2 cup diced prosciutto |
1 stalk celery, diced |
1 carrot, peeled and diced |
1 cup onion, diced |
1/4 cup chopped fresh sage |
1 teaspoon dried oregano |
2 garlic cloves, minced |
1 (14 ounce) can tomatoes, drained |
2 (15 ounce) cans white beans, drained and rinsed |
4 cups low-sodium low-fat chicken broth |
2 cups small shell pasta (macaroni,ditallini, small shells) |
1 cup chopped fresh basil leaf |
salt and pepper, to taste |
olive oil, if desired |
parmesan cheese, grated, if desired |
Directions:
1. In a large pot, combine olive oil,proscuitto,celery,carrot,onion,sage,oregano and garlic.
2. Cook on medium 5 to 6 minutes.
3. Add tomatoes,beans and broth; bring to a boil, then reduce heat and simmer for 20-25 minutes.
4. Add pasta; return to a boil, then reduce heat and simmer until pasta is tender, 8 to 12 minutes.
5. Stir in basil and add salt and pepper to taste.
6. Serve with a drizzle of olive oil and a sprinkle of cheese, if desired.
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