Prep 20 mins
Cook 25 mins
I like a bit of tomato in my pasta e Fagioli. I don't know if it's authentic or not, I just like it. This version has just a bit, along with orzo and prosciutto. Yum!
- 1419.54 ml low sodium chicken broth
- 118.29 ml orzo pasta
- 14.79 ml extra virgin olive oil
- 1 medium onion, thinly sliced
- 1 carrot, thinly sliced
- 1 celery rib, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 rosemary sprig
- 2.46 ml crushed red pepper flakes
- 14.79 ml tomato paste
- 2 (1077.28 g) can cannellini beans, drained
- fresh ground black pepper
- 113.39 g fresh goat cheese, crumbled
- In a large saucepan, bring broth to a boil with the prosciutto.
- Add the orzo, cover partially and cook until the orzo is al dente, about 6 minutes.
- Strain the broth into a heatproof bowl.
- Pick out the prosciutto and dice it.
- Reserve the orzo separately.
- Wipe out the saucepan and heat the olive oil int it.
- Add the onion, carrot, celery, garlic, rosemary, crushed red pepper, and diced porsciutto and cook over medium high heat, stirring occasionally, until the veggies are lightly browned, about 6 minutes.
- Add the tomato paste and the strained broth, cover partially, and simmer until the prosciutto and veggies are tender, about 8 minutes.
- Discard the rosemary sprig.
- Add half of the beans to the soup.
- Puree the soup in a blender and return to the saucepan.
- Add the remaining beans and the reserved orzo and cook until heated through.
- Season the soup with salt and pepper.
- Stir in the goat cheese and serve.