posted by Jennifer P 01-22-102 8:46 PM
Pasta e Fagioli
1 tbsp. Olive Oil
1 chopped onion
2 minced cloves of garlic
2 chopped stalks of celery
2 chopped carrots
5 cups chicken stock
1 cup water
1 can (28 oz) diced plum tomatoes
1/2 cup diced prosciutto or black forest ham
3/4 cup tubetti or other small pasta
1 can (19 oz) Romano beans, drained and rinsed
1/4 tsp. pepper
2 tbsp. grated parmesan cheese
In large saucepan or Dutch oven, heat oil over medium heat; cook onion, garlic, celery and carrots, stirring often, until onion is softened, about 5 minutes.
Stir in stock, water, tomatoes, and prosciutto; bring to boil. Reduce heat and simmer until vegetables are tender, about 30 minutes. (Make ahead tip: Let cool for 30 minutes at this point, refrigerate, uncovered, in containers until cold; cover and refrigerate for up to 2 days or freeze up to 2 weeks. Reheat to proceed)
Add pasta; cook until tender but firm, about 6 to 8 minutes. Add romano beans and pepper. Serve sprinkled with Parmesan.
Makes 6 servings. Per serving: about 274 cal, 17 g pro, 6 g total fat (2 g sat. fat), 39 g carb, 7 g fibre, 9 mg chol, 1,302 mg sodium. % RDI: 10% calcium, 21% iron, 69% vit A, 25% vit C, 38% folate.