Pasta and Red Bean Soup

    Pasta and Red Bean Soup


    148 people made this

    This is a beautiful vegetable and pasta soup that my parents used to eat in Rome. Garnish with Parmesan cheese if desired.

    Serves: 12 

    • 1/2 cup chopped onion
    • 1 small carrot, grated
    • 1/4 cup chopped celery
    • 1 clove garlic, minced
    • 125g prosciutto, finely chopped
    • 1 tablespoon olive oil
    • 6 cups (1.5 litre) chicken stock
    • 3 cups (750ml) tomato juice
    • 2 cups red beans
    • 1 tablespoon dried parsley
    • 2 teaspoons dried basil
    • 1/8 teaspoon ground cayenne pepper
    • 1 tablespoon distilled white vinegar
    • 2 teaspoons white sugar
    • salt and pepper to taste
    • 500g ditalini or macaroni pasta

    Preparation:20min  ›  Cook:1hour10min  ›  Ready in:1hour30min 

    1. In a large stock pot, saute onions, carrots, celery, garlic and prosciutto in olive oil until onion is transparent.
    2. To stock pot add chicken stock, tomato juice, red beans, parsley, basil, cayenne pepper, vinegar, sugar and season with salt and pepper. Simmer for 1 hour.
    3. Fill a separate stock pot 3/4 full of water and bring to a boil. Add pasta and cook until tender and drain. Place desired amount of pasta into separate serving bowls and ladle soup on top.

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