This great pasta and bean soup is complemented by the flavors of savory prosciutto, garlic, onion and tomato. It’s heartier than most soups because it uses macaroni pasta for a base. Heading into the fall, this will be a tasty soup to keep handy.
- 1 24-ounce jar Randall Great Northern Beans
- 2 slices lean and fat prosciutto, cubed
- 1 large garlic clove, peeled and halved
- 1 medium onion, peeled and halved
- 1/2 cup packed celery leaves
- 2 tablespoons olive oil
- 3 peeled plum tomatoes, canned or fresh, mashed
- 6 drops Tabasco sauce
- 6 cups hot water
- 3 to 4 teaspoons salt
- 1 1/2 cups small macaroni
- 2 white inner celery stalks, cut in 1/8-inch pieces
- 2 small tender carrots, cut like the celery
- Grated Parmesan cheese (optional)
- Sauté the minced prosciutto, garlic, onion, and celery leaves in oil until limp. Add the tomatoes and Tabasco, and cook until the mixture has blended completely and looks like a sauce.
- Add the hot water and bring to a boil; add 3 teaspoons of the salt and the pasta, celery stalks, and carrots; and cook about 9 minutes. Add the Randall Beans and the liquid to the soup pot. Continue cooking another 3 to 4 minutes or until the pasta is tender.
- Taste for salt, and add the last teaspoonful if you please. Serve your pasta and bean soup at room temperature or hot, with grated Parmesan cheese.