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Pasta e Fagioli with Crispy Prosciutto Recipe

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This recipe for Pasta e Fagioli with Crispy Prosciutto is from Sinnett-Iacuone Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tblsp. olive oil
1 small onion, chopped
1 celery stalk, chopped
3 garlic cloves, minced
1/2 tsp. salt
1 tsp. dried oregano
1 tsp. thyme
2 cups chicken stock
2 (15 oz) cans cannellini beans, drained
1 (14.5 oz) can crushed tomatoes
4 slices prosciutto
1 cup pasta of choice
freshly grated Parmesan
Directions:
Directions:
Add the olive oil to a large pan over medium heat and saute the onion, celery and garlic. Add the salt, oregano and thyme once mixture cooked.
Add the chicken stock, beans and tomatoes. Bring everything to a gently simmer and cook for 10 minutes.
At this point the soup can cool and then sit in the fridge for a couple of days. When you are ready to serve dinner, bring the soup back to a boil to reheat
Cook the pasta in a separate pot and drain once cooked.
Crisp the prosciutto. Place the prosciutto in a hot skillet and cook until it shrivels and its fat has rendered, about 1-2 minutes on each side. The prosciutto will crisp as it cools.

 

 

 

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