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Zuppa Di Pasta E Fagioli Freschi

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Ingredients
  Olive oil 1 Tablespoon
  Onion 6 Ounce, peeled and chopped
  Carrot 1⁄4 Cup (4 tbs), chopped
  Celery 1⁄2 Cup (8 tbs), chopped
  Garlic 1 Clove (5 gm), peeled and minced
  Fat skimmed chicken broth/Vegetable broth 8 Cup (128 tbs)
  Dried penne pasta 12 Ounce (2 Cups)
  Beans 1 Pound
  Chopped basil leaves/1/2 teaspoon dried basil 2 Teaspoon
  Sliced prosciutto 1 Ounce, cut into thin strips
  Grated parmesan cheese 1 Tablespoon
  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.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Bean
Cook Time: 
6 Minutes

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