The Ultimate Pasta E Fagioli Soup Served with Petite Grilled Goat Cheese and Pesto Sandwiches

Soup and winter go hand in hand and believe me, it is WINTER in Loveland, Ohio! You might not always have the time or the inclination to simmer a pot of soup all afternoon. Why don't you give Pasta E Fagioli soup a try? Pasta E Fagioli combined with petite grilled goat cheese and pesto sandwiches is simple, fast, and straight out delectable. It is a steaming bowl of comfort for your deep winter chills.

Pasta E Fagioli Soup

4 oz. prosciutto

2 1/2 cup diced onion

2 tablespoons minced garlic

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh Italian parsley

1 teaspoon anchovy paste

1/2 teaspoon red pepper flakes

1/2 cup white wine

3 1/2 cup vegetable broth

1 28 oz. can crushed tomatoes

2 cans white beans of your choice, drained and rinsed

1 cup uncooked small pasta shells

salt and pepper to taste

(1) Cook pasta in boiling water and drain. (2) Saute prosciutto in a small amount of olive oil until crisp and golden brown. Transfer to a paper towel and blot grease. (3) Add onion to the drippings and cook over low heat 10 minutes. Add in garlic, rosemary, parsley, anchovy paste and pepper flakes. Cook for an additional 4 to 5 minutes. (4) Add wine to pan and stir. Cook until wine is evaporated. (5) Add the remaining ingredients (including cooked prosciutto) and bring soup to a boil. Reduced heat and simmer for 15 minutes. (6) ENJOY!

This quick and easy soup taste like you were in the kitchen all day long. It will beckon has one of your most requested soups. Now all that is left is to get yourself a loaf of french bread, goat cheese and some pesto. Assemble the mini sandwiches and grill in a cast iron skillet. To serve, ladle soup in a bowl and gently lay the sandwiches on top. The salty tang of the goat cheese and the mellowness of the pesto, make a great companion to Pasta E Fagioli.

This soup gives you plenty of time to think about dessert. What do you have in mind? Let me know!!!