Chef Eds Pasta e Fagioli

“Beans and pasta”

“This classic Italian dish is loaded with great carbs and nutrients”

Ingredients

• 2 cups ditalini or macaroni pasta
• 3 cups red beans
• 1 cup chopped white Spanish onions
• 2 small carrot, grated
• 1/2 cup chopped celery
• 3 clove garlic, minced
• 1/2 pound prosciutto, finely chopped

• 8 cups chicken broth
• 4 cups tomato juice
• 3 tablespoon fresh parsley
• 3 teaspoons fresh basil
• 1/4 teaspoon ground paprika pepper
• 1 tablespoon distilled apple cider vinegar
• 4 teaspoons brown sugar
• 3 tablespoon olive oil
• Sea salt and pepper to taste

Directions

• In a large stock pot, sauté the onions, carrots, celery, garlic and ham in olive oil until onion is transparent.
•  Add the chicken broth, tomato juice, red beans, parsley, basil, red pepper, vinegar, sugar and season with salt and pepper and simmer for 1 hour.
•  Fill a separate stock pot 3/4 full of water and bring to a boil. Add pasta and cook until tender drain and set aside.
• Place desired amount of pasta into separate serving bowls and ladle soup on the bowl.

ALL RECIPES BY CHEF ED