Pasta e Fagioli II recipe

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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

Nutrition Info

257.8 calories
carbohydrate: 39.6 g
cholesterol: 8.3 mg
fat: 5.6 g
fiber: 4.5 g
protein: 12.1 g
saturatedFat: 1.6 g
servingSize: -
sodium: 670.5 mg
sugar: 4.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large stock pot, saute onions, carrots, celery, garlic and ham in olive oil until onion is transparent.

  2. 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.

  3. 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.

Recipe Yield

12 servings

Recipe Note

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

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