Pasta E Fagioli

• 12 cup onion, finely chopped
• 14 cup celery, finely chopped
• 1 small carrot, grated
• 14 lb prosciutto, chopped
• 1 garlic clove, minced
• 1 tablespoon olive oil
• 6 cups vegetable broth
• 2 cups kidney beans
• 18 tablespoon cayenne pepper
• 2 teaspoons dried basil
• 1 tablespoon dried parsley
• 2 teaspoons granulated sugar
• 3 cups tomato juice
• 1 tablespoon white vinegar
• 1 (16 ounce) box macaroni

1. In large pot, saute onion, celery, carrots, prosciutto, garlic & olive oil until onions are transparent.
2. Add broth, beans, cayenne pepper, basil, parsley, sugar, tomato juice & vinegar, then season to taste with salt & pepper.
3. Bring to boil over medium-high heat, then lower temperature & simmer 1 hour.
4. About half way through this cooking time, cook macaroni according to package directions.
5. Add pasta to serving bowls & ladle soup on top.

onion, celery, carrot, garlic, olive oil, vegetable broth, kidney beans, cayenne pepper, basil, parsley, sugar, tomato juice, white vinegar, macaroni

Taken from www.food.com/recipe/pasta-e-fagioli-305793 (may not work)