Lunch · Italian · 15 min
Pasta e Fagioli con Prosciutto (Tuscan-Style White Bean and Pasta Soup)
- Calories
- 650
- Protein
- 46g
- Carbs
- 74g
- Fat
- 14g
Ingredients
- 127.8 g cannellini beans
- 26.2 g shallot
- 5.4 g garlic
- 54.1 g grape tomatoes
- 1 tbsp extra virgin olive oil
- 0.5 cup vegetable broth
- 43.3 g whole wheat pasta
- 95.2 g prosciutto
- 0.25 tsp black pepper
Method
- 01Bring a small pot of salted water to a boil and cook whole wheat pasta until al dente, about 8 to 9 minutes. Drain, reserving 0.5 cup starchy pasta water.
- 02In a heavy-bottomed saucepan, heat extra virgin olive oil over medium heat. Sauté minced shallots and garlic for 2 minutes until translucent and fragrant.
- 03Add diced grape tomatoes and cook for 3 minutes until soft and bursting.
- 04Add cooked white cannellini beans and vegetable broth, stirring to combine.
- 05Fold in cooked pasta and reserved starchy pasta water. Simmer gently for 2 minutes until broth emulsifies and thickens slightly.
- 06Remove saucepan from heat and fold in torn prosciutto ribbons. Ladle soup into a wide shallow bowl and finish with freshly cracked black pepper.
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