Pasta Fagioli

Categories:  None

Ingredients

1 small onion chopped fine
1 clove minced garlic
1 rib celery chopped fine
1 carrot chopped
3 cups chicken broth
2 16oz white beans rinsed
1 16oz chopped tomatoes drained
2/3 cup small pasta (tubetti)
2 Tablespoons fresh parsley
grated parmesan cheese
2 or 3 slices prosciutto chopped

Directions

In a heavy saucepan, cook the procuitto over moderate heat in bacon fat, stirring until slightly crisp. Add the onion and the garlic, stirring until the onion is softened. Add the celery, the carrot, and the broth ans simmer the mixture, covered, for 5 minutes. In a bowl, mash 1/3 of the beans, stir them into the onion mixture adding the whole beans and the tomatoes and simmer stirring occasionally for 5 minutes, or longer until flavors come together. Stir in pasta (uncooked)and simmer covered for 10 minutes, or until the pasta is al dente, and if desired thin the soup with water. Let the soup stand off the heat, covered for 5 minutes, stir in the parsley, and serve the soup sprinkled with the Parmesan.