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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 12 |
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Ingredients:
1/2 cup onion, finely chopped |
1/4 cup celery, finely chopped |
1 small carrot, grated |
1/4 lb prosciutto, chopped |
1 garlic clove, minced |
1 tablespoon olive oil |
6 cups vegetable broth |
2 cups kidney beans |
1/8 tablespoon cayenne pepper |
2 teaspoons dried basil |
1 tablespoon dried parsley |
2 teaspoons granulated sugar |
3 cups tomato juice |
1 tablespoon white vinegar |
1 (16 ounce) box macaroni |
Directions:
1. In large pot, saute onion, celery, carrots, prosciutto, garlic & olive oil until onions are transparent.
2. Add broth, beans, cayenne pepper, basil, parsley, sugar, tomato juice & vinegar, then season to taste with salt & pepper.
3. Bring to boil over medium-high heat, then lower temperature & simmer 1 hour.
4. About half way through this cooking time, cook macaroni according to package directions.
5. Add pasta to serving bowls & ladle soup on top.
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