Recipe by Megohm
With prosciutto! This is a combination of the Italian heritage on my side of the family, and my fiance's. While my side makes our Fazool a little thinner, his is a bit thicker - we combined them. This is good, hearty stuff. Feel free to make healthier substitutes though, by all means! As for pasta, Ditalini is the traditional, but elbow macaroni and broken spaghetti are good too! Note: We use our "Devastating Tomato Sauce," recipe, which is also on here.
- 5 -6 pieces prosciutto
- 2 -3 cups tomato sauce (your favorite)
- 2 cups water or 2 cups chicken stock
- 2 -3 tablespoons oil
- 1 bay leaf
- 2 garlic cloves, minced
- 1 small onion, chopped
- 1 stalk celery, chopped finely
- 1 carrot, chopped into small pieces (optional)
- 1 teaspoon basil
- 1 teaspoon oregano
- 2 cups cooked cannellini beans
- 1 -1 1⁄2 cup dry pasta
- 1 rind from parmesan cheese or 1 romano cheese
- salt and pepper
Directions See How It's Made
- Crisp prosciutto in a frying pan (the bacon principle applies, but much quicker). Set aside.
- In a biggish pot or dutch oven, saute onions, celery, carrot (if using), bay leaf, oregano and basil in oil (we use bacon fat -- ) until onions and celery are translucent.
- Add garlic and saute 1-2 minutes longer, being careful not to burn.
- Next, add sauce and as much water or broth as you feel necessary, depending on whether or not you want a thicker or thinner broth.
- Add the rind from cheese, and let it simmer, covered, for half an hour or so, until the vegetables are quite soft.
- Meanwhile, in boiling salted water, cook the dry pasta until just before it becomes al dente, with a bit of bite left in it.
- Drain, and add the cannellini beans to your soup, and then your semi-cooked pasta.
- Let it simmer, uncovered until the pasta if fully cooked (to your liking). Stir in the prosciutto you set aside, add salt and pepper to taste, and serve, garnished with grated parmesan or romano cheese.