Pasta E Fagioli from Food and Wine

Recipe by KathyP53
READY IN: 45mins




  • 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.