Pasta Fazool

By á-47644

Soup

Ingredients

• 1 Medium Onion Diced
• 1 Carrot Diced
• 1 Celery Stalk Diced
• 4 Cloves Garlic Minced
• 1 8oz. Can Delmonte Tomato Sauce
• Approx. 3 Cups Chicken Broth
• 1 Package diced Prosciutto or Pancetta
• 1 15oz Cans Cannelini Beans
• 2 Bay Leaves
• Pinch of Crushed Red Pepper Flakes
• 1 Teaspoon of Italian Seasoning
• Salt and Pepper to taste
• 5-6 Basil Leaves
• 1 Rind Parmegiano Reggiano
• 1 Tbsp. Extra Virgin Olive Oil
• 1 Pound of small pasta

Preparation

Step 1

In a large saucepan sauté prosciutto in extra virgin olive oil. When browned add onion, garlic, carrot and celery. Season with salt and pepper and lower heat. Sweat the veggies until the onions are translucent. Add bay leaves, Italian dressing, red pepper, tomato sauce 1 can of beans drained and rinsed. (You want some of the stock to thicken the sauce but not too much) and the chicken broth. Cover and let mixture come to a boil then add the basil and cheese rind . Let cook for 10 mins. or until veggies are tender. Taste and adjust seasonings to taste.
Cook pasta when pasta is tender add to saucepan using slotted spoon. Toss the pasta with the beans and sauce and cook a minute until pasta is al dente.