Pasta-e-Fagioli (White) BB

.5 medium (2-1/2" dia) Onions, raw
3 clove Garlic
4 tbsp Extra Virgin Olive Oil
2 cup Great Northern (dry cannellini beans)
.85 serving Prosciutto BB (3 ounces)
2 tsp Rosemary, (1 dried)
960 mL Beef Broth, Swanson UnSalted (1 cup = 240 mL (by JOHN1492)
4 cup Organic Bone Broth Chicken (Culinary Treasures) (by LROBS444)
72 tbsp Crushed Tomato =1.5 cups
1 tsp No Salt potassium chloride salt substitute
12 oz DeBoles organic elbow style pasta BB

Dice onion, garlic, prosciutto, rosemary and olive oil and sauté till soft. Make 2 cups of the dried cannelloni beans and add 2/3 of then with all the liquid to a blender or use a immersion blender blend to smooth, Add the pureed mixture back into the pot, along with the drained beans, the chicken and beef broth, salt, and crushed tomatoes. Bring to a boil. add the pasta and cook until al dente, stirring occasionally to prevent sticking. let it thicken and turn off when cooked and allow to thicken in pot.


Serving Size: 1 Cup