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

Yield Makes 4 or 5 servings
Thick, fleshy Romano beans pair well with pasta in this fresh bean version of an Italian classic. You can also use thinner beans.


  • 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

Nutrition 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

How to Make It

  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.