Zuppa di Pasta e Fagioli Freschi (Pasta and Fresh Bean Soup)

recipe
Thick, fleshy Romano beans pair well with pasta in this fresh bean version of an Italian classic. You can also use thinner beans.

Yield:

Makes 4 or 5 servings

Recipe from

Sunset

Nutritional Information

Calories 269
Caloriesfromfat 14 %
Protein 21 g
Fat 4.2 g
Satfat 0.7 g
Carbohydrate 37 g
Fiber 3.7 g
Sodium 250 mg
Cholesterol 4.6 mg

Ingredients

1 tablespoon olive oil
1 onion (6 oz.), peeled and chopped
3/4 cup chopped carrot
1/2 cup chopped celery
1 clove garlic, peeled and minced
8 cups fat-skimmed chicken or vegetable broth
2 cups (6 oz.) dried penne pasta
1 pound fresh beans
2 teaspoons chopped fresh basil leaves or 1/2 teaspoon dried basil
1 ounce thin-sliced prosciutto, cut into thin strips
Grated parmesan cheese
Salt and pepper

Preparation

1. In a 4- to 5-quart pan over medium-high heat, combine oil, onion, carrot, celery, and garlic; stir often until onion is limp, about 5 minutes.

2. Add broth, cover, and bring to a boil over high heat.

3. Stir penne pasta into broth and cook 7 minutes.

4. Meanwhile, trim stem ends and pull any strings from beans. Rinse beans and cut into 2-inch lengths. Add beans to pasta; cook until both are tender to bite, 5 to 6 minutes longer. Add basil and mix.

5. Ladle into bowls and scatter prosciutto evenly over portions. Add parmesan cheese and salt and pepper to taste.

Note:

August 1999
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