Bean and Pasta Soup With Prosciutto

Submitted by Leslie in Texas

"I haven't tried this recipe yet but plan on making it this winter- it sounds yummy! I think you could add some cooked,shredded chicken or cooked Italian sausage to it to make it more substantial.Serve with crusty bread and chilled white wine. Originally from a January/February 2009 "Tastes of Italia" magazine."

 

• Ready In: 1hr 5mins
• Ingredients: 16
• Serves: 8

ingredients

• 2 tablespoons olive oil
• 1⁄2 cup diced prosciutto
• 1 stalk celery, diced
• 1 carrot, peeled and diced
• 1 cup onion, diced
• 1⁄4 cup chopped fresh sage
• 1 teaspoon dried oregano
• 2 garlic cloves, minced
• 1 (14 ounce) can tomatoes, drained
• 2 (15 ounce) cans white beans, drained and rinsed
• 4 cups low-sodium low-fat chicken broth
• 2 cups small shell pasta (macaroni,ditallini, small shells)
• 1 cup chopped fresh basil leaf
• salt and pepper, to taste
• olive oil, if desired
• parmesan cheese, grated, if desired

directions

1. In a large pot, combine olive oil,proscuitto,celery,carrot,onion,sage,oregano and garlic.
2. Cook on medium 5 to 6 minutes.
3. Add tomatoes,beans and broth; bring to a boil, then reduce heat and simmer for 20-25 minutes.
4. Add pasta; return to a boil, then reduce heat and simmer until pasta is tender, 8 to 12 minutes.
5. Stir in basil and add salt and pepper to taste.
6. Serve with a drizzle of olive oil and a sprinkle of cheese, if desired.