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|Pasta e Fagioli
|Recipe contributed by Holli DeLauro
- 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
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.
Makes about 6 servings.
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Photo copyright © Holli DeLauro. Used by permission. All rights reserved.
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