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- Preparing Time: 1 hour and 30 minutes
- Total Time: -
- Served Person: 12
- 1/2 cup chopped onion
- 6 cups chicken broth
- salt and pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon distilled white vinegar
- 1 tablespoon dried parsley
- 1/4 cup chopped celery
- 2 teaspoons white sugar
- 2 teaspoons dried basil
- 1/8 teaspoon ground cayenne pepper
- 3 cups tomato juice
- 1 clove garlic, minced
- 1 small carrot, grated
- 1/4 pound prosciutto, finely chopped
- 2 cups red beans
- 1 (16 ounce) package ditalini pasta
- Carbohydrate 39.6
- Cholesterol 8
- Fat 5.6
- Protein 12.1
- Sodium 671
- Calories 258 calories;
In a large stock pot, saute onions, carrots, celery, garlic and ham in olive oil until onion is transparent. To stock pot add chicken broth, tomato juice, red beans, parsley, basil, red pepper, vinegar, sugar and season with salt and pepper. Simmer for 1 hour. Fill a separate stock pot 3/4 full of water and bring to a boil. Add pasta and cook until tender and drain. Place desired amount of pasta into separate serving bowls and ladle soup on top.
