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





Yields
Makes 4 or 5 servings

Thick, fleshy Romano beans pair well with pasta in this fresh bean version of an Italian classic. You can also use thinner beans.

 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
Step 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.

Step 2
2

Add broth, cover, and bring to a boil over high heat.

Step 3
3

Stir penne pasta into broth and cook 7 minutes.

Step 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.

Step 5
5

Ladle into bowls and scatter prosciutto evenly over portions. Add parmesan cheese and salt and pepper to taste.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 269Calories from Fat 14
% Daily Value *
Total Fat 4.2g7%

Saturated Fat 0.7g4%
Cholesterol 4.6mg2%
Sodium 250mg11%
Total Carbohydrate 37g13%

Dietary Fiber 3.7g15%
Protein 21g42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.