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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Excellent soup/stew. Perfect for a meal with crusty bread! Ingredients:
1/2 cup olive oil |
6 garlic cloves |
1 piece prosciutto, skin or 1/4 lb pancetta |
3 celery ribs, and leaves, chopped |
2 tomatoes, chopped or 2 (14 ounce) cans chopped tomatoes |
3 pieces flat parsley, whole |
1 (14 ounce) can cannellini beans, drained and rinsed |
1 (13 1/2 ounce) can chicken broth |
1/2 lb ditalini, cooked |
Directions:
1. Heat olive oil in large stockpot or saucepan.Add garlic, prosciutto skin, and celery and cook until celery is soft. Add tomatoes, parsley, beans, and broth. Let cook for awhile.
2. Then take out parsley and add pasta just before serving.
3. Grate fresh parmesan over top of each bowl if desired.
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