Pasta e Fagioli

By á-25087

Ingredients

• 4 tablespoons olive oil
• 2 red onions, chopped
• 4 cloves garlic, minced
• 6 cups chicken stock
• 2 cups canned tomatoes
• 2 (19 ounces) can white canellini beans, rinsed and drained
• 2 cups diced new potatoes, unpeeled
• 1 + cup chopped prosciutto (ask them to slice it about as thick as your pinkie finger; you want to cut this into a small dice)
• 1 cup small pasta shells
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• 4 tablespoons chopped parsley
• Grated Parmesan cheese

Details

Adapted from italiansrus.com

Preparation

Step 1

In a large saucepan, heat olive oil over medium heat. Add the onion and garlic and cook, stirring until onions are transparent, about 3 to 4 minutes. Add the broth, tomatoes, beans, and potatoes, breaking up the tomatoes with a spoon. Bring to a boil over high heat. Reduce heat to low, cover and simmer 15 minutes or until the potatoes are almost tender. Return soup to a boil over high heat. Add prosciutto, pasta, salt and pepper and cook 5 to 7 minutes or until pasta is cooked. Stir in parsley. Divide into bowls and sprinkle with Parmesan