2 Tbsp. extra virgin olive
oil
1/2 cup bacon, diced
1 medium red onion, finely
chopped
2 large garlic cloves, minced
1/2 cup diced Prosciutto,
diced
1 large carrot, thinly sliced
1 celery stalk, finely chopped
1 cup tomatoes, cored and
diced (fresh or canned)
5 cups Vegetable Broth or
Beef Stock
3 cups cooked or canned
Cannellini beans, drained
Salt and ground black pepper
to taste
Red pepper flakes to taste
Dried thyme to taste
1 cup small tubettini or
some other small pasta
2 Tbsp. fresh parsley, finely
chopped
In a large heavy pot, over
moderate heat, heat oil. Add diced bacon, stirring frequently, until lightly
crisp (about 3 to 4 minutes).
Add onions and garlic and
cook for couple more minutes, add diced Prosciutto, carrots and celery
and cook for 5 more minutes.
Add tomatoes, broth, seasonings,
2-1/2 cups beans (save 1/2 cup of the beans). Reduce heat, cover and simmer.
Remove 1 cup of the mixture
and remaining 1/2 cup of the beans and mash or process in food processor
or food mill. Return puree to the pot,
mix with the rest of soup,
add pasta and chopped parsley. Cook until pasta is cooked al dente.
Serve hot topped with some
freshly grated Parmesan cheese and fresh Italian bread if desired.
Makes 6 servings. |
Electronics
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