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Pasta e Fagioli II

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Pasta e Fagioli II

Directions

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Ingredients :

  • ½ cup chopped onion
  • 1 small carrot
  • grated
  • ¼ cup chopped celery
  • 1 clove garlic
  • minced
  • ¼ 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
  • ⅛ teaspoon ground cayenne pepper
  • 1 tablespoon distilled white vinegar
  • 2 teaspoons white sugar
  • salt and pepper to taste
  • 1 (16 ounce) package ditalini pasta
  • Methods :

  • 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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