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

Name: Zuppa di Pasta e Fagioli Freschi (Pasta and Fresh Bean Soup)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Mediterranean, Italian, European
Ingredients: 177 milliliters chopped carrot; 118 milliliters chopped celery; 2 teaspoons chopped fresh basil leaves or 1/2 teaspoon dried basil; 1 clove garlic, peeled and minced; 454 grams fresh beans; 1 Tbsp olive oil; 170 grams onion , peeled and chopped; 5 servings Grated parmesan cheese; 170 grams cups dried penne pasta; 28 grams thin-sliced prosciutto, cut into thin strips; 5 servings Salt and pepper; 2 liters fat-skimmed chicken or vegetable broth

Zupp From preparation to the plate, this recipe takes roughly 45 minutes. This recipe is typical of Mediterranean cuisine.

Instructions

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.

Ingredients you will need

Carrot

Celery

Garlic

Onion

Cooking Oil

Equipment you will use

Frying Pan

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

Ingredients you will need

Broth

Stir penne pasta into broth and cook 7 minutes.

Ingredients you will need

Penne

Broth

Meanwhile, trim stem ends and pull any strings from beans. Rinse beans and cut into 2-inch lengths.

Ingredients you will need

Beans

Add beans to pasta; cook until both are tender to bite, 5 to 6 minutes longer.

Ingredients you will need

Beans

Pasta

Add basil and mix.

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Basil

Ladle into bowls and scatter prosciutto evenly over portions.

Ingredients you will need

Prosciutto

Equipment you will use

Bowl

Ladle

Add parmesan cheese and salt and pepper to taste.

Ingredients you will need

Parmesan

Salt And Pepper

Equipment

Frying Pan

Bowl

Ladle

Ingredients

Servings:

177milliliters

chopped carrot 118milliliters

chopped celery 2teaspoons

chopped fresh basil leaves or 1/2 teaspoon dried basil 1clove

garlic, peeled and minced 454grams

fresh beans 1Tbsp

olive oil 170grams

onion , peeled and chopped 5servings

Grated parmesan cheese 170grams

cups dried penne pasta 28grams

thin-sliced prosciutto, cut into thin strips 5servings

Salt and pepper 2liters

fat-skimmed chicken or vegetable broth

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian can be paired with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Piccini Chianti Classico. It has 4.6 out of 5 stars and a bottle costs about 10 dollars.