Pasta e Fagioli II

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

• Preparation Time: 20 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 30 mins
• Calories: 258 Calories

Ingredients

• 1 tablespoon distilled white vinegar
• 2 teaspoons white sugar
• 1 clove garlic, minced
• 1 tablespoon olive oil
• salt and pepper to taste
• ½ cup chopped onion
• 1 tablespoon dried parsley
• ¼ cup chopped celery
• 6 cups chicken broth
• ⅛ teaspoon ground cayenne pepper
• 2 teaspoons dried basil
• 1 small carrot, grated
• 1 (16 ounce) package ditalini pasta
• ¼ pound prosciutto, finely chopped
• 3 cups tomato juice
• 2 cups red beans

Recipe Instructions

Step 1

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

Step 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.

Step 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.