Zuppa di Pasta e Fagioli Freschi (Pasta and Fresh Bean Soup)

Ingredients

• 0.8 cup carrots chopped
• 0.5 cup celery chopped
• 2 teaspoons basil leaves or dried fresh chopped
• 1 clove garlic minced peeled
• 1 pound beans fresh
• 1 tablespoon olive oil 
• 6 oz onion peeled chopped
• 5 servings parmesan cheese grated
• 6 oz penne pasta dried
• 1 ounce thin- prosciutto cut into thin strips
• 5 servings salt and pepper 
• 8 cups vegetable broth 

Equipment

• bowl
• frying pan
• ladle

Directions

1. In a 4- to 5-quart pan over medium-high heat, combine oil, onion, carrot, celery, and garlic; stir often until onion is limp, about 5 minutes.
2. Add broth, cover, and bring to a boil over high heat.
3. Stir penne pasta into broth and cook 7 minutes.
4. Meanwhile, trim stem ends and pull any strings from beans. Rinse beans and cut into 2-inch lengths.
5. Add beans to pasta; cook until both are tender to bite, 5 to 6 minutes longer.
6. Add basil and mix.
7. Ladle into bowls and scatter prosciutto evenly over portions.
8. Add parmesan cheese and salt and pepper to taste.