Recipe(tried): Pasta e Fagioli

Pasta e Fagioli

1 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
2 stalks celery, chopped
2 carrots, chopped
5 cups chicken stock
1 cup water
1 28 oz can diced tomatoes
1/2 cup prosciutto or Black Forest ham, diced
2 cups tubetti (small pasta shape)
19 oz can romano beans
1/4 tsp pepper
2 tbsp Romano cheese, grated

In a large soup pot, heat oil. Cook onion, garlic, celery and onions. Stir in stock, water, tomatoes and ham. Bring to a boil. Reduce heat and simmer until veggies are tender. Add pasta, cook until tender, but firm. Add beans and pepper. Serve sprinkled with grated cheese. Serves 8.