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Pasta and Bean Soup (Pasta e Fagioli)

4 servings

Ingredients

2 19-ounce cans of cannelloni or great northern beans, drained
1 ounce prosciutto, diced
1 large yellow onion, chopped
2 garlic cloves, finely chopped
1 teaspoon dried basil
1 teaspoon dried marjoram
1/4 cup Filippo Berio® Olive Oil
salt and freshly ground pepper to taste
1/2 pound small macaroni
1/4 cup Parmesan cheese
4 cups chicken stock
1 14 & 1/2-ounce can diced tomatoes with juice

Method

In a medium size soup pot, saute the prosciutto, onion and garlic with the Filippo Berio® Olive Oil for 2 to 3 minutes. Add the chicken stock and tomatoes with their juice and bring to a boil.

Add the short macaroni, basil and marjoram and reduce to a simmer. Cook until the pasta is al dente, stirring constantly. Add the beans, Parmesan cheese, salt and pepper and serve.

(Remember the pasta will absorb a lot of the liquid. It should be dense, but if it needs additional liquid at the end of cooking, add more stock and warm through.)