Pasta e Fagioli Soup

Ingredients
1 tbsp olive oil
1 lb prociutto sliced into thin strips
2 medium onions, coarsely diced
1 cup carrots

8 cups vegetable broth

3 russet potatoes, 1 sliced and 2 diced
1 cup butternut squash, coarsely diced
1 cup red pepper, diced
1 cup kidney beans, precooked

6 Roma tomatoes, peeled, diced and seeded
1/2 cup small shell pasta

1/4 cup chives, coarsely chopped
Sea salt, pepper, celery seed to taste
Parmesan or romano cheese to taste, grated

Directions
1. Preheat large soup pot at medium heat with olive oil, uncovered.
2. Add prosciutto, allow to sizzle.
3. Add onions, carrots. Sautee until soft and translucent, do not allow to caramelize.
4. Add broth, salt, pepper and celery seed. Bring to a simmer.
5. Add potatoes, squash, pepper, and beans.
6. When soup begins to simmer again, add tomatoes and pasta. Cover pot.
7. Allow to simmer 45 minutes.
8. After 45 minutes, garnish with chives, stir, and allow to sit covered on low heat for 10 more minutes.
9. Serve topped with cheese.

Makes enough for 8 adults.