Friday, March 11, 2011

Pasta e Fagioli

1/2 cup chopped onion
2 carrots, grated
1/2 cup chopped celery
1 clove garlic, minced
1/4 pound prosciutto, finely chopped (optional) **I omitted this.**
1 tablespoon olive oil
6 cups chicken broth (or vegetable broth)
1 can diced tomatoes
1 can crushed tomatoes
4 cans red beans, rinsed and drained
1 tablespoon dried parsley
2 teaspoons dried basil
1/8 teaspoon ground cayenne pepper
1 tablespoon distilled white vinegar
2 teaspoons white sugar
salt and pepper to taste
1 (16 ounce) package ditalini pasta (this may be too much pasta for some)

1.In a large stock pot, saute onions, carrots, celery, garlic and ham (if you add ham)** in olive oil until onion is transparent.
2.To stock pot add chicken broth, tomatoes, red beans, parsley, basil, red pepper, vinegar, sugar and season with salt and pepper. Simmer for 1 hour.
3.Fill a separate stock pot 3/4 full of water and bring to a boil. Add pasta and cook until tender and drain. Place desired amount of pasta into separate serving bowls and ladle soup on top.

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