ADAM'S AWESOME PASTAFAGIOLI


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.


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