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Pasta E Fagioli

Ingredients

• 1 tablespoon olive oil
• 2 ounces prosciutto or turkey bacon, chopped
• 2 cups chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped carrot
• 2 tablespoons bottled minced garlic
• 1 tablespoon dried oregano, crushed
• 1 teaspoon crushed red pepper flakes
• 2 14-ounce cans reduced-sodium chicken broth
• 1 28-ounce can no-salt-added diced tomatoes, undrained
• 1 cup medium whole-grain pasta shells
• 2 15-ounce cans no-salt-added cannellini (white kidney) beans, rinsed and drained
• 1/2 cup snipped parsley
• 2 tablespoons lemon juice
• 1/4 cup finely shredded Parmesan cheese (1 ounce)

Directions

1. In a Dutch oven heat oil over medium-high heat.
2. Add prosciutto and cook for 2 to 3 minutes.
3. Transfer prosciutto to paper towels.
4. Drain.
5. Add onion, celery, carrot, and garlic to Dutch oven and cook over medium heat for 3 to 4 minutes, stirring frequently.
6. Stir in oregano and red pepper flakes.
7. Cook and stir for 1 minute.
8. Add broth, undrained tomatoes, and pasta shells and simmer, uncovered, 15 minutes.
9. Use a fork to mash one can of the beans.
10. Stir all beans into pasta mixture.
11. Simmer 5 minutes.
12. Stir in parsley and lemon juice.
13. Sprinkle each serving with Parmesan and the prosciutto.

Attribution