Ingredients
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1/2 cup onion, finely chopped
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1/4 cup celery, finely chopped
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1/4 lb prosciutto, chopped
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1 tablespoon olive oil
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6 cups vegetable broth
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2 cups kidney beans
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1/8 tablespoon cayenne pepper
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2 teaspoons dried basil
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1 tablespoon dried parsley
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2 teaspoons granulated sugar
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3 cups tomato juice
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1 tablespoon white vinegar
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1 (16 ounce) box macaroni
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1 garlic clove, minced
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1 small carrot, grated
Instructions
- In large pot, saute onion, celery, carrots, prosciutto, garlic & olive oil until onions are transparent.
- Add broth, beans, cayenne pepper, basil, parsley, sugar, tomato juice & vinegar, then season to taste with salt & pepper.
- Bring to boil over medium-high heat, then lower temperature & simmer 1 hour.
- About half way through this cooking time, cook macaroni according to package directions.
- Add pasta to serving bowls & ladle soup on top.