Pasta fagioli
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
Yield: 6 BIG servings, leftovers imprCloseTimes:Prep10 min Inactive Prep-- Cook20 min Total:30 min Recipe Tools:Print Recipe Get Card Save Recipe xSelect a Card SizeCARD3x5 card CARD4x6 card xAdd To My Recipe BoxAdd To Select Folder: All My Recipes Or Create New Folder Please limit to 20 characters Adding Recipe Add Or Do Not AddSuccessThis recipe was added to your Folder_Name folder. Do not show this message againClose xAdd To My Recipe BoxPlease sign in to add this recipe to your Recipe Box!!Sign In or Create Your Recipe BoxIngredients2 tablespoons (2 turns around the pan) extra-virgin olive oil 1/8 pound (about 3 slices) pancetta, chopped 2 (4 to 6-inch) sprigs rosemary, left intact 1 (4 to 6-inch) sprig thyme with several sprigs on it, left intact 1 large fresh bay leaf or 2 dried bay leaves 1 medium onion, finely chopped 1 small carrot, finely chopped 1 rib celery, finely chopped 4 large cloves garlic, chopped Coarse salt and pepper 2 (15 ounce) cans cannellini beans 1 cup canned tomato sauce or canned crushed tomatoes 2 cups water 1 quart chicken stock 1 1/2 cups ditalini
Directions
Heat a deep pot over medium high heat and add oil and pancetta. Brown the pancetta bits lightly, and add herb stems, bay leaf, chopped vegetables, and garlic. Season vegetables with salt and pepper. Add beans, tomato sauce, water, and stock to pot and raise heat to high. Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente. Rosemary and thyme leaves will separate from stems as soup cooks. Remove herb stems and bay leaf from soup and place pot on table on a trivet. Let soup rest and begin to cool for a few minutes. Ladle soup into bowls
Number of Servings: 6
Recipe submitted by SparkPeople user HEALINGHANDS615.
Heat a deep pot over medium high heat and add oil and pancetta. Brown the pancetta bits lightly, and add herb stems, bay leaf, chopped vegetables, and garlic. Season vegetables with salt and pepper. Add beans, tomato sauce, water, and stock to pot and raise heat to high. Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente. Rosemary and thyme leaves will separate from stems as soup cooks. Remove herb stems and bay leaf from soup and place pot on table on a trivet. Let soup rest and begin to cool for a few minutes. Ladle soup into bowls
Number of Servings: 6
Recipe submitted by SparkPeople user HEALINGHANDS615.
Nutritional Info Amount Per Serving
- Calories: 349.3
- Total Fat: 7.1 g
- Cholesterol: 7.5 mg
- Sodium: 909.1 mg
- Total Carbs: 54.4 g
- Dietary Fiber: 9.9 g
- Protein: 18.0 g
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