Thursday, July 16, 2009

Pasta e Fagioi .

I know people who love soup. They can eat soup in some form several times a week and never get tired of it. I secretly envy them. I have to be in the mood to eat soup—and then I love it. Making soup is another story. I love cooking soup and could make a big pot of soup several times a week and never get tired of that kitchen duty.


1/2 cup choppen onion
1 small carrot, grated
1/4 cup chopped celery
1 clove garlic minced
1/4 pound prosciutto, chopped fine
1 tablespoon olive oil
6 cups chicken broth
3 cups tomato juice
2 cups red beans
1 tablespoon dried parsley
2 teaspoons dried basil
1/8 teaspoon ground cayenne pepper
1 tablespoon distilled white vinegar
salt and pepper to taste
16 ounces ditalini pasta

1. In a large stock pot saute onions, carrots, celery, garlic, and ham in olive oil until the onions are transparent.
2. Add chicken broth, tomato juice, red beans, parsley, basil, red pepper, vinegar, and sugar. Season to taste with salt and pepper.
3. Simmer for 1 hour.
4. Fill a second stock pot 3/4 full of water and bring to a boil. Add pasta and cook until tender. Drain.
5. Place pasta in separate serving bowls and ladle soup on top.

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