Today was miserable, it rained all day long. When it rains there is nothing better than a big bowl of soup. I am so excited about the fall.. cooler temperatures, sweater weather and getting to make soups. Soups are always so warm and inviting, plus there are always left overs!
Since I haven't made soup since last year I figured I would start with an easy one. Pasta e fagioli with spinach. It's a hearty soup but not heavy like cream based soups. This is the soup my mom would make at least twice a month when I was living at home.
Ingredients
1 tbs olive oil
1 pkg Prosciutto, diced
1 md Onion Diced
3 Celery Ribs, diced
2 Carrots, diced
1 tbs minced garlic
2 tsp minced fresh rosemary
1 tsp minced fresh thyme
2 cans cannellini beans, drained
1 can (28 oz) crushed tomatoes, not drained
2 cartons (32 oz) chicken stock
1 cup water
1 cup water
1 cup ditalini pasta
¼ cupgrated parmesan cheese
6oz Baby Spinach
pinchof red pepper flakes
Turn thestovetop on medium-high and in a dutch oven or stock pot add the olive oil andthe prosciutto. Cook until crispy, thenremove and put the prosciutto aside.
Keep the oilin the pan, reduce your heat to medium and add your mirepoix (onion, celery,and carrots), garlic, rosemary and thyme. Cook until the vegetables are tender but make sure that your onions donot brown.
Add yourbeans, crushed tomatoes, stock and water to the pot. Increase the heat until the soup starts toboil. Reduce the heat and add yourpasta, simmer until the pasta is cooked. This should take about 8 – 10 minutes.
Finally addyour spinach, prosciutto, cheese and red pepper. This is also a time to check and see if youneed to add any salt or pepper. Simmer for another 5 – 10 minutes and serve.
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