Pasta Fagioli full of vegetables, beans, pasta, and prosciutto! Hearty, flavorful Italian soup recipe that's perfect for dinner! This is a family favorite that we have been making for over 20 years. I have tweaked it a few times over the years and I think it’s more delicious than ever.
- 1 Tbsp olive oil
- 1/2 lb diced prosciutto
- 1 yellow onion diced
- 1 shallot finely diced
- 2 TBSP fresh parsley (or 1 Tbsp dried)
- 1 TBSP dried oregano
- 1 TBSP dried basil
- 28 oz crushed tomatoes
- 15 oz petite diced tomatoes
- 15 oz red kidney beans
- 15 oz white kidney beans
- 4 cups chicken broth
- 1 lb ditalini pasta
- Fresh parsley for garnish
- Grated or shredded Parmesan Cheese for garnish.
Chop up prosciutto into small dice sized pieces. Saute in a pan with olive oil over medium heat until crispy.
Using tongs, remove a small amount of the prosciutto for garnish. Keep the remaining prosciutto in the pan.
Next add the onion and shallots and saute until translucent. Add the basil, oregano and parsley.
Then add the small can of diced tomatoes and stir for a minute then add the large can of crushed tomatoes and bring to a low simmer.
You will then add the chicken stock and beans. Bring this to a low simmer and simmer for 30 minutes.
Meanwhile cook the pasta to al dente or desired firmness. Once cooked, serve pasta on the side.
Spoon desired amount of pasta into a bowl then spoon soup mixture over the pasta. Top with grated parmesan cheese, parsley and prosciutto bits. Enjoy!
You can use bacon instead of prosciutto, but I like the flavor of the prosciutto, plus it’s less fatty. Our original recipe used bacon and it’s just as good!
You can use 2 cloves of garlic instead of the shallots, I like both.
This can simmer for a while, but it’s ready to serve after 30 minutes.
Calories: 436kcal | Carbohydrates: 65g | Protein: 19g | Fat: 12g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 661mg | Potassium: 968mg | Fiber: 10g | Sugar: 8g | Vitamin A: 352IU | Vitamin C: 21mg | Calcium: 106mg | Iron: 5mg