The Best Recipes Pasta e Fagioli II

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Pasta e Fagioli II

"Wonderful Italian veggie soup. My parents had it while in Rome and convinced the chef to give them the recipe."

Ingredients :

• 1/2 cup chopped onion
• 1 small carrot, grated
• 1/4 cup chopped celery
• 1 clove garlic, minced
• 1/4 pound prosciutto, finely chopped
• 1 tablespoon olive oil
• 6 cups chicken broth
• 3 cups tomato juice
• 2 cups red beans
• 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

Instructions :

Prep : 20M	Cook : 12M	Ready in : 1H30M

• In a large stock pot, saute onions, carrots, celery, garlic and ham in olive oil until onion is transparent.
• To stock pot add chicken broth, tomato juice, red beans, parsley, basil, red pepper, vinegar, sugar and season with salt and pepper. Simmer for 1 hour.
• 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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