This soup recipe is easy, quick and delicious! Thank you, Adam, for sharing it with us!!!!!!
Olive oil - several tablespoons
1/4 lb. proscuitto, small diced (you could substitute bacon)
2 medium carrots, medium diced
2 stalks celery with leaf, medium diced
1 large onion, chopped
5 cloves garlic, peeled and minced
1/2 tsp. dried rosemary
1 tsp. dried thyme
6-10 grinds of GARLICIOUS GRIND SEASONING (original)
4 cups chicken stock (low-salt if using packaged can or box)
1/2 cup dry white wine
2 cups tomato sauce (you may substitute canned tomatoes - break them up before adding)
2 16oz cans Cannellini beans (rinse well and drain before adding)
3 handfuls Ditalini (approximately 1 1/2 - 2 cups - Adam has big hands!)
Sauté the proscuitto in the oil until it gets crispy. Add in the carrots and celery and cook over medium heat, stirring often for about 5 minutes. Add the onions and herbs and sauté until the onions are translucent and just starting to brown. Add in the garlic and cook for 1 minute. Add the wine and deglaze the pan, allowing the liquid to cook down by half. Add in the beans, the stock and the tomatoes. Bring to a boil and add in the pasta. Stir often and simmer just until the pasta is cooked aldente. Serve immediately.