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Zuppa Di Pasta E Fagioli Freschi

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  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

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

Main Dish
Cook Time: 
6 Minutes

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