Pasta e Fagioli II

Ingredients

• 1 small carrots grated
• 0.3 cup celery chopped
• 6 cups chicken broth 
• 16 ounce ditalini pasta 
• 2 teaspoons basil dried
• 1 tablespoon parsley dried
• 1 clove garlic minced
• 0.1 teaspoon ground pepper 
• 1 tablespoon olive oil 
• 0.5 cup onion chopped
• 0.3 pound pancetta finely chopped
• 2 cups beans red
• 12 servings salt and pepper to taste
• 3 cups sacremento tomato juice 
• 1 tablespoon distilled vinegar white
• 2 teaspoons sugar white

Equipment

• bowl
• ladle
• pot

Directions

1. In a large stock pot, saute onions, carrots, celery, garlic and ham in olive oil until onion is transparent.
2. To stock pot add chicken broth, tomato juice, red beans, parsley, basil, red pepper, vinegar, sugar and season with salt and pepper. Simmer for 1 hour.
3. Fill a separate stock pot 3/4 full of water and bring to a boil.
4. Add pasta and cook until tender and drain.
5. Place desired amount of pasta into separate serving bowls and ladle soup on top.