Ingredients
-
2 tablespoons olive oil
-
1 large brown onion, chopped
-
150 g prosciutto, thin slices, chopped
-
2 potatoes, desiree, peeled, cut into 1 . 5 cm pieces
-
2 carrots, peeled, chopped
-
2 zucchini, chopped
-
2 celery ribs, sliced (celery sticks)
-
1 (400 g) diced tomatoes, can
-
6 cups vegetable stock
-
55 g macaroni, dried
-
1 (425 g) borlotti beans, canned, rinsed, drained
-
1/3 cup flat leaf parsley, fresh, chopped
-
25 g parmesan cheese, finely shredded
-
crusty bread, to serve
-
salt & fresh ground pepper, to taste
Instructions
- Heat the oil in a large saucepan over medium-high heat. Add the onion and prociutto, and cook, stirring occasionally for 5 minutes or until the onion softens and is light golden. Add the potatoes, carrots, zucchini and celery, and cook stirring for 1 minute.
- Stir in the tomatoes and stock, increase heat to high and bring to the boil. Reduce heat to medium-low and simmer, uncovered, for 5 minutes. Stir in the pasta and simmer, uncovered, for a further 10 minutes or until the pasta is al dente.
- Stir in the beans, parsley, salt and pepper. Cook, uncovered, for 1-2 minutes or until the beans are heated through. Taste and adjust the seasoning if necessary. Ladle the soup into serving bowls, sprinkle with the parmesan and serve with the crusty bread.
- VARIATION:
- Kidney beans and vegetable soup: Replace the prosciutto with 3 bacon rashers. Add 45 grams finely shredded cabbage to the mixture with the tomatoes and stock. Replace the borlotti beans with 1 x 425 grams can red kidney beans. Omit the parmesan and top each bowl of soup with 1 teaspoon prepared pesto.