As the weather starts to change it means it is time for soups, pasta's and more! This recipe is amazing and perfect to freeze (if you can keep yourself and the kids from inhaling it) for a dreary winter day, which I am sure we will have lots of this winter. As a side note I know many out there have different types of allergies etc., so if there are ingredients you can sub in or a pasta substitute you can use then do so-we would love to hear your suggestions so please comment below!
5 cans of vegetable broth
1 head fresh parsley
Grated Romano cheese
1 box Ditalini pasta
2 cans of Great Northern beans
1 smallest size can of Tomato Paste
5-6 oz. diced prosciutto
Fresh ground black pepper
Olive oil, vegetable broth and beans go into a large pot first.
Add parsley and stir in tomato paste, bring to a boil
When it's boiling add Romano cheese (nearly half a jar), stir in pasta also (entire box) and desired amount of black pepper
Cover, reduce to just above low heat, and stir occasionally until pasta is fully cooked
Remove from heat, stir in prosciutto, let stand for 5 minutes.
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