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Ингредиенты
- 3 ounce small pasta (shells or possibly tubetti)
- 1 Tbsp. extra virgin olive oil
- 1 slc prosciutto - (1/4 lb) diced small
- 2 x red onions coarsely minced
- 5 x celery ribs diced
- 1 lrg fennel bulb trimmed, diced
- 1/2 lb small mushrooms stems trimmed, quartered
- 1 Tbsp. chopped garlic plus
- 1 tsp chopped garlic divided
- 1 Tbsp. chopped fresh rosemary
- 1 can small white beans - (15 ounce) rinsed, liquid removed
- 1 can crushed tomatoes - (28 ounce)
- 1 can low-sodium chicken broth - (49 ounce)
- 1/4 tsp red pepper flakes Freshly-grnd black pepper to taste
- 2 c. trimmed baby arugula leaves Freshly-grated Parmigiano-Reggiano cheese for serving
Инструкции
- Cook pasta according to package directions; drain.
- Heat the oil in a large pot over high heat. When warm, add in the prosciutto. Cook, stirring often, till the prosciutto is browned and crispy on the edges, about 2 min. Add in the onions, celery, fennel, mushrooms, 1 Tbsp. of garlic and the rosemary. Cook over medium-high heat, stirring often, till the onion is softened, about 7 min.
- Add in the beans, tomatoes, broth, red pepper flakes and pepper to taste. Mix. Bring to a boil, then reduce the heat to a simmer; cook, partially covered, stirring often to avoid sticking, for about 45 min.
- Stir in the pasta and remaining 1 tsp. of garlic; cook 5 min more. Taste; adjust seasonings. Be wary of adding salt as the cheese garnish adds more. (This can be made 3 days ahead and refrigerated or possibly frzn up to 1 month. It's OK if the soup becomes very thick. To serve, gently reheat, adding water as needed to thin; keep the consistency thick but with some visible liquid. Taste; adjust seasoning.)
- Stir in the arugula; cook 30 seconds. Serve warm, passing the cheese separately.
- This recipe yields 6 main-course servings.
- Comments: Make this at least a day ahead for flavors to develop, up to the point of adding the arugula. It's easiest to dice the prosciutto when partially frzn.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 403g | |
| Recipe makes 6 servings | |
| Calories 250 | |
| Calories from Fat 32 | 13% |
| Total Fat 3.66g | 5% |
| Saturated Fat 0.64g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 172mg | 7% |
| Potassium 1015mg | 29% |
| Total Carbs 45.2g | 12% |
| Dietary Fiber 8.3g | 28% |
| Sugars 6.01g | 4% |
| Protein 12.03g | 19% |
