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Pasta e Fagioli (Italian Pasta and Bean Soup) |
Imported Italian Ditali
Pasta |
- 1/2 cup fine quality olive oil
- 1 cup diced onion
- 1/3 cup diced prosciutto or pancetta
- 2 cloves garlic, peeled
- 4 cups cooked beans with 1 cup of
their cooking liquid or 2-15oz cans
Great Northern or Cannellini beans
with their liquid
- 4 cups Chicken Broth
- Salt and pepper to taste
- 2 cups Rao's canned imported Italian plum
tomatoes,
well drained and chopped
- 1 pound Ditali pasta cooked
- 1/4 cup freshly grated Pecorino
Romano cheese, optional
1.
Combine oil, onion, prosciutto, and
garlic in a large saucepan over
medium heat. Saute for about 5
minutes or until onions are
translucent and begin to turn
golden. Do not burn garlic.
2.
Stir in beans and their liquid. Add
broth and salt and pepper and bring
to a boil. Add tomatoes and return
to a boil. Lower heat and simmer,
uncovered, for 10 minutes.
3.
Stir in pasta and cook for an
additional 5 minutes. Serve hot,
sprinkled with Pecorino Romano
cheese, if desired.
Note:
You can eliminate the tomatoes for a
rich, creamy soup; however, you
might need to add additional bean or
chicken broth if you prefer a
thinner soup. |
For more recipes; Rao's Recipe File opens in Adobe PDF file format.
Click on the name of any recipe to view the recipe in Index card (3" by 5") sizes. |
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