Zuppa di Pasta e Fagioli Freschi (Pasta and Fresh Bean Soup) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Thick, fleshy Romano beans pair well with pasta in this fresh bean version of an Italian classic. You can also use thinner beans. Ingredients:
1 tablespoon olive oil |
1 onion (6 oz.), peeled and chopped |
3/4 cup chopped carrot |
1/2 cup chopped celery |
1 clove garlic, peeled and minced |
8 cups fat-skimmed chicken or vegetable broth |
2 cups (6 oz.) dried penne pasta |
1 pound fresh beans |
2 teaspoons chopped fresh basil leaves or 1/2 teaspoon dried basil |
1 ounce thin-sliced prosciutto, cut into thin strips |
grated parmesan cheese |
salt and pepper |
Directions:
1. In a 4- to 5-quart pan over medium-high heat, combine oil, onion, carrot, celery, and garlic; stir often until onion is limp, about 5 minutes.
2. Add broth, cover, and bring to a boil over high heat.
3. Stir penne pasta into broth and cook 7 minutes.
4. Meanwhile, trim stem ends and pull any strings from beans. Rinse beans and cut into 2-inch lengths. Add beans to pasta; cook until both are tender to bite, 5 to 6 minutes longer. Add basil and mix.
5. Ladle into bowls and scatter prosciutto evenly over portions. Add parmesan cheese and salt and pepper to taste.
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