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© Meredith Corporation. All rights reserved. Used with permission.
In a Dutch oven, heat oil over medium-high heat. Add prosciutto (or bacon); cook for 2 to 3 minutes or until crisp. Using a slotted spoon, transfer to paper towels; let drain. Set aside.
Add onions, celery, carrot and garlic to the pot; cook over medium heat for 3 to 4 minutes or until softened, stirring frequently. Stir in oregano, anchovy paste (if desired) and crushed red pepper. Cook and stir for 1 minute. Add broth, tomatoes and pasta shells. Bring to a boil; reduce heat. Simmer, uncovered, about 15 minutes or until pasta is tender.
Meanwhile, use a fork to mash 1 can of the beans. Stir the whole and mashed beans into pasta mixture. Simmer for about 5 minutes or until heated through.
Stir in parsley and lemon juice. Immediately ladle into serving bowls. Sprinkle with Parmesan and the prosciutto (or bacon).