It’s a quick and easy meal to prepare. Kemal and I made it after work, and I think it took only about 30-45 minutes to make. Give it a try sometime…with or without the meat.
Pasta Fazool (Pasta and Beans) with Prosciutto
Ingredients:
- 4 cups red lentils
- 1 cup pastina
- 3 quarts water
- 7 cloves garlic, diced
- 1 bunch green onions, diced
- 1/2 yellow onion, diced
- 1/4 bunch fresh parsley, finely chopped
- 3 slices prosciutto, cut into small pieces
- 3 tbsp. olive oil
- salt to taste
- oregano to taste
- basil to taste
- Greek seasoning to taste
- Hungarian red paprika to taste
- black pepper to taste
Instructions:
- Bring to a boil in a large pot the lentils, 2 tbsp. olive oil, and 3 quarts of water.
- Reduce the heat to medium after the water begins to boil, and cook, stirring occasionally until the lentils are soft.
- While the lentils are cooking, dice the garlic, and onions, and then add them to a small pan with 1 tbsp. of olive oil. Saute on medium heat.
- Finely chop the parsley.
- When the garlic and onions are soft, add the parsley and saute for a few minutes.
- Cut the prosciutto into small pieces and add it to the onions, garlic, and parsley, cooking for a couple of minutes.
- After the lentils becomes soft, you may or may not need to add more water. It all depends on how dense you want your pasta fazool. Keep in mind that when you add the pastina, it will soak up a lot of water.
- Add more water to the soup if needed, and then add the pastina, the sauted vegetables and prosciutto, as well as the seasonings.
- Simmer about 10 minutes.
