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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 269.4
  • Total Fat: 13.6 g
  • Cholesterol: 6.1 mg
  • Sodium: 126.9 mg
  • Total Carbs: 30.9 g
  • Dietary Fiber: 1.8 g
  • Protein: 12.1 g

View full nutritional breakdown of Cranberry Bean Pasta Fagioli calories by ingredient
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Cranberry Bean Pasta Fagioli

Submitted by: WAFFLEBABE
Cranberry Bean Pasta Fagioli

Introduction

Most of the ingredients are not included in the first section and may be different from whats below. Please read the ingredients below the tell the actual measurements and foods. Most of the ingredients are not included in the first section and may be different from whats below. Please read the ingredients below the tell the actual measurements and foods.
Number of Servings: 6

Ingredients

    # 5 tablespoons extra-virgin olive oil, plus more for drizzling
    # 5 cloves garlic, smashed
    # 1 small onion, roughly chopped
    # 1/4 teaspoon red pepper flakes, or more to taste
    # 1 teaspoon finely chopped fresh rosemary
    # 1 2-ounce piece pancetta (optional)
    # 5 canned whole San Marzano tomatoes, crushed by hand
    # Kosher salt
    # 3 pounds fresh cranberry beans in pods, shelled (or 1 cup dried cranberry beans, soaked overnight)
    # 2 bay leaves
    # 1 piece parmesan cheese rind, plus 1/2 cup grated parmesan, and more for topping
    # 2 cups small pasta, such as shells or ditalini
    # 1 bunch kale, stems and ribs discarded, leaves chopped
    # 1/4 cup roughly chopped fresh parsley
    # Freshly ground pepper

    Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/cranberry-bean-pasta-fagioli-recipe/index.html?oc=linkback

Tips

Cranberry beans are also known as Roman Beans, shell beans or borlotti beans.


Directions

Heat 3 tablespoons olive oil in a large pot over medium heat. Add the garlic, onion, red pepper flakes, rosemary and pancetta, if using, and cook 2 minutes. Stir in the tomatoes and cook 2 more minutes; season with salt. Add the beans, 3 quarts water, the bay leaves and parmesan rind. Cover and bring to a boil, then reduce the heat to low and simmer until the beans are tender, 1 hour 30 minutes to 2 hours.
Uncover the pot and bring the mixture to a boil over high heat. Add the pasta and cook until al dente, about 8 minutes. Add the kale and cook, stirring occasionally, until tender, 5 to 6 more minutes. (The soup should be thick and creamy; thin with water, if necessary.)
Remove the bay leaves, parmesan rind and pancetta, if used. Add the grated parmesan, parsley, the remaining 2 tablespoons olive oil, and salt and pepper to taste. Top with more olive oil and parmesan.

Serving Size: 4-6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user WAFFLEBABE.






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