Brought to us by Jeanette
2 medium onions, chopped (1 cup)
1 stalk celery, sliced (½ cup)
1 medium carrot, coarsely chopped (½ cup)
2 cloves garlic, minced
¼ teaspoon crushed red pepper
2 tablespoons olive oil
2 – 14 ½ oz. cans chicken or beef broth
1 – 16 oz. can tomatoes, cut up
1 cup tomato juice
1 small head fennel, halved lengthwise & thinly sliced, or 1 cup shredded cabbage
1 teaspoon dried Italian seasoning, crushed
1 – 15 oz. can cannelloni or great northern beans, rinsed and drained
1 medium zucchini, halved lengthwise and sliced 1/4 inch thick (1 cup)
½ of a 9 oz. package frozen Italian-style green beans, or cut green beans
¾ cup packaged dried tiny bow ties, small shells, or other small pasta
½ cup diced prosciutto or fully cooked ham (2 oz.)
¼ cup grated Parmesan cheese
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In a large Dutch oven or kettle cook onions, celery, carrot, garlic and crushed red pepper in hot olive oil until onion is tender but not brown.
Stir in the broth, undrained tomatoes, tomato juice, fennel or cabbage, and Italian seasoning. Bring to boiling; reduce heat. Cover and simmer for 20 minutes.
Stir in cannelloni or great northern beans, zucchini, green beans, pasta and prosciutto or ham. Bring to boiling; reduce heat. Cover and simmer for 10 to 15 minutes or until vegetables and pasta are tender.
To serve, ladle soup into bowls; sprinkle with Parmesan cheese.
Makes 5 servings.
Source: “Pasta: Cooking for Today” by Better Homes and Gardens. 1993.
