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Pasta e Fagiole
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.

 

 

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