Pasta Et Fagioli
| Ingredients: | 2 oz. Olive Oil 5 Slices Proscuitto 1/4 cup Roasted Garlic 1 1/2 cup White Haricot Beans (with Juice) 1 1/2 cups Chicken Stock 2 tbsp. Olive Oil 1/4 cup Pureed Tomatoes (canned or fresh) 2 cups Blanched Escarole Lettuce 1 cup cooked Mista Pasta 1/4 to 1/2 cup Romano cheese 1/8 cup chopped Parsley 1/4 Cup Dry Sherry |
| Instructions: |
Cut Proscuitto into bite-sized pieces and sautee with Olive Oil and Garlic until brown.
Add Sherry
(away from heat), then add 1 tin Let simmer for 3 minutes and add tomatoes. To the stock, add 2 cups Blanched Escarole Lettuce and 1 cup cooked Mista Pasta (small bite-sized pieces of mixed pastas.) Add 1/4 to 1/2 cup Romano Cheese and 1/8 cup chopped Parsley and continue to simmer. If too thick, add more chicken stock. serve with crusty Italian Bread in soup bowls. Serves 4 |
