Zuppa Di Pasta E Fagioli Freschi Recipe
Ingredients
| Olive oil | 1 Tablespoon | |
| 1 onion (6 oz.), peeled and chopped | ||
| Carrot | 1/4 Cup (16 tbs), chopped | |
| Celery | 1/2 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), peeled | |
| 8 cups fat-skimmed chicken or vegetable broth | ||
| Penne pasta | 2 Cup (16 tbs), dried | |
| Beans | 1 pound | |
| 2 teaspoons chopped fresh basil leaves or 1/2 teaspoon dried basil | ||
| 1 ounce thin-sliced prosciutto, cut into thin strips | ||
| Grated parmesan cheese | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. In a 4- to 5-quart pan over medium-high heat, combine oil, onion, carrot, celery, and garlic; stir often until onion is limp, about 5 minutes.
2. Add broth, cover, and bring to a boil over high heat.
3. Stir penne pasta into broth and cook 7 minutes.
4. Meanwhile, trim stem ends and pull any strings from beans. Rinse beans and cut into 2-inch lengths. Add beans to pasta; cook until both are tender to bite, 5 to 6 minutes longer. Add basil and mix.
5. Ladle into bowls and scatter prosciutto evenly over portions. Add parmesan cheese and salt and pepper to taste.
2. Add broth, cover, and bring to a boil over high heat.
3. Stir penne pasta into broth and cook 7 minutes.
4. Meanwhile, trim stem ends and pull any strings from beans. Rinse beans and cut into 2-inch lengths. Add beans to pasta; cook until both are tender to bite, 5 to 6 minutes longer. Add basil and mix.
5. Ladle into bowls and scatter prosciutto evenly over portions. Add parmesan cheese and salt and pepper to taste.
Chef
