Recipes

... Fettuccine and White Bean Soup

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Serves 6 to 8 as a main course

Ingredients:

1/4 cup olive oil
4 ounces prosciutto , diced fine
1 medium onion , diced fine
1 can diced tomatoes (14 1/2 ounces, about 1 cup), with liquid
1 rib of celery , diced fine
1 medium potato , peeled and cut into 1/2-inch cubes
2 teaspoons table salt , plus extra for seasoning

2 cans white beans (15 1/2 ounces each, about 3 cups), with liquid
1 1/2 tablespoons fresh sage , minced
5 ounces fettuccine , broken into 2-inch pieces
ground black pepper
 

Preparation:

Heat olive oil in large soup kettle or stockpot over medium heat. Add prosciutto and onion; sauté until onion is translucent, 4 to 5 minutes. Add tomatoes with their liquid, celery, potato, salt, beans with their liquid, sage, and 6 cups water; bring to boil and cook until potato is tender, about 5 minutes. Add the fettuccine and cook, stirring occasionally, until pasta is tender, 7 to 8 minutes. Off heat, adjust seasoning with salt and ground black pepper, and serve.

Pedroncelli Winery ~ A Sonoma County Tradition Since 1927