PASTA E FAGIOLI FROM FOOD AND WINE
I like a bit of tomato in my pasta e Fagioli. I don't know if it's authentic or not, I just like it. This version has just a bit, along with orzo and prosciutto. Yum!
Provided by KathyP53
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan, bring broth to a boil with the prosciutto.
- Add the orzo, cover partially and cook until the orzo is al dente, about 6 minutes.
- Strain the broth into a heatproof bowl.
- Pick out the prosciutto and dice it.
- Reserve the orzo separately.
- Wipe out the saucepan and heat the olive oil int it.
- Add the onion, carrot, celery, garlic, rosemary, crushed red pepper, and diced porsciutto and cook over medium high heat, stirring occasionally, until the veggies are lightly browned, about 6 minutes.
- Add the tomato paste and the strained broth, cover partially, and simmer until the prosciutto and veggies are tender, about 8 minutes.
- Discard the rosemary sprig.
- Add half of the beans to the soup.
- Puree the soup in a blender and return to the saucepan.
- Add the remaining beans and the reserved orzo and cook until heated through.
- Season the soup with salt and pepper.
- Stir in the goat cheese and serve.
Nutrition Facts : Calories 444.4, Fat 10.2, SaturatedFat 4.9, Cholesterol 15, Sodium 214.3, Carbohydrate 62.5, Fiber 12.6, Sugar 3.4, Protein 28.7
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