Serve with: Cucumber salad and whole grain baguette. Romano beans add fibre to this tasty soup. Pack up any leftovers in microwaveable containers to take for lunch. Traditionally, a rind of Parmesan cheese is added for flavour but not eaten
- Portion size 6 servings
Ingredients
Method
In large saucepan or Dutch oven, heat oil over medium heat; cook onion, garlic, celery and carrots, stirring often, until onion is softened, about 5 minutes.
Stir in stock, water, tomatoes and prosciutto; bring to boil. Reduce heat and simmer until vegetables are tender, about 30 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in containers until cold; cover and refrigerate for up to 2 days or freeze for up to 2 weeks. Reheat to proceed.)
Add pasta; cook until tender but firm, 6 to 8 minutes. Add romano beans and pepper. Serve sprinkled with Parmesan cheese.
Nutritional facts <b>Per serving:</b> about
- Sodium 1302 mg
- Protein 17 g
- Calories 274.0
- Total fat 6 g
- Cholesterol 9 mg
- Saturated fat 2 g
- Total carbohydrate 39 g
%RDI
- Iron 21.0
- Folate 38.0
- Calcium 10.0
- Vitamin A 69.0
- Vitamin C 25.0
