Italian Pasta And Bean Soup With Arugula - {Pasta E Fagioli}

Recipe Ingredients

3 oz	85g	Small pasta
		= (shells or tubetti)
1 tablespoon	15ml	Olive oil
1		Prosciutto - (1/4 lb) - diced small
2		Red onions - coarsely chopped
5		Celery ribs - diced
1		Fennel bulb - trimmed, diced (large)
1/2 lb	227g / 8oz	Small mushrooms - stems trimmed,
		Quartered
1 tablespoon	15ml	Minced garlic - plus
1 teaspoon	5ml	Minced garlic - divided
1 tablespoon	15ml	Minced fresh rosemary
1		Small white beans - (15 oz) - rinsed, drained
1		Crushed tomatoes - (28 oz)
1		Low-sodium chicken broth - (49 oz)
1/4 teaspoon	1.3ml	Red pepper flakes
		Freshly-ground black pepper - to taste
2 cups	80g / 2.8oz	Trimmed baby arugula leaves
		Freshly-grated Parmigiano-Reggiano cheese - for serving

Recipe Instructions

Cook pasta according to package directions; drain.

Heat the oil in a large pot over high heat. When hot, add the prosciutto. Cook, stirring often, until the prosciutto is browned and crispy on the edges, about 2 minutes. Add the onions, celery, fennel, mushrooms, 1 tablespoon of garlic and the rosemary. Cook over medium-high heat, stirring often, until the onion is softened, about 7 minutes.

Add the beans, tomatoes, broth, red pepper flakes and pepper to taste. Mix. Bring to a boil, then reduce the heat to a simmer; cook, partially covered, stirring often to avoid sticking, for about 45 minutes.

Stir in the pasta and remaining 1 teaspoon of garlic; cook 5 minutes more. Taste; adjust seasonings. Be wary of adding salt as the cheese garnish adds more. (This can be made 3 days ahead and refrigerated or frozen up to 1 month. It's OK if the soup becomes very thick. To serve, gently reheat, adding water as needed to thin; keep the consistency thick but with some visible liquid. Taste; adjust seasoning.)

Stir in the arugula; cook 30 seconds. Serve hot, passing the cheese separately.

This recipe yields 6 main-course servings.

Each serving: 297 calories; 654 mg sodium; 13 mg cholesterol; 8 grams fat; 2 grams saturated fat; 42 grams carbohydrates; 17 grams protein; 12.01 grams fiber.

Source:
The Los Angeles Times, 03-13-2002

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