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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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