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

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. 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. 2. Add broth, cover, and bring to a boil over high heat.
3. 3. Stir penne pasta into broth and cook 7 minutes.
4. 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. 5. Ladle into bowls and scatter prosciutto evenly over portions. Add parmesan cheese and salt and pepper to taste.