Mikey's Pasta e Fagioli
- Number of Servings: 6
Ingredients
2 cups dried cannellini 3 Tbs. olive oil 1 onion, chopped 2 carrots, peeled and chopped 2 celery stalks, chopped 4 large garlic cloves, minced 8 cups homeade chicken stock, or as needed 1 1/2 cups diced canned plum tomatoes 2 tsp. salt, plus more, to taste Freshly ground pepper, to taste 1/2 lb. small dried pasta (rotini) OPTIONAL: Grated Parmigiano-Reggiano cheese for serving
Pick over the beans and discard any misshapen beans and stones. Rinse the beans, drain and place in a saucepan. Add water to cover and bring to a boil over high heat. Boil for 2 minutes, then remove from the heat, cover and let stand for 1 hour. Drain.
In a Dutch oven or saucepan over medium heat, warm the olive oil. Add the pancetta and sauté, stirring often, until softened, about 5 minutes. Add the onion, carrots, celery and garlic and sauté, stirring often, until softened, about 8 minutes. Add the water, beans, tomatoes and 2 tsp. salt and bring to a boil. Cover, reduce the heat to low and simmer until the beans are very tender, about 1 hour.
When the soup is almost ready, bring a large saucepan three-fourths full of salted water to a boil over high heat. Add the pasta, stir well and cook until barely al dente (tender but firm to the bite), about 8 minutes or according to the package instructions. Drain the pasta and add it to the soup. Simmer for 5 minutes more.
Number of Servings: 6
Recipe submitted by SparkPeople user MAURMAUR.
In a Dutch oven or saucepan over medium heat, warm the olive oil. Add the pancetta and sauté, stirring often, until softened, about 5 minutes. Add the onion, carrots, celery and garlic and sauté, stirring often, until softened, about 8 minutes. Add the water, beans, tomatoes and 2 tsp. salt and bring to a boil. Cover, reduce the heat to low and simmer until the beans are very tender, about 1 hour.
When the soup is almost ready, bring a large saucepan three-fourths full of salted water to a boil over high heat. Add the pasta, stir well and cook until barely al dente (tender but firm to the bite), about 8 minutes or according to the package instructions. Drain the pasta and add it to the soup. Simmer for 5 minutes more.
Number of Servings: 6
Recipe submitted by SparkPeople user MAURMAUR.
Nutritional Info Amount Per Serving
- Calories: 551.8
- Total Fat: 11.4 g
- Cholesterol: 9.6 mg
- Sodium: 1,351.8 mg
- Total Carbs: 86.2 g
- Dietary Fiber: 16.4 g
- Protein: 29.1 g
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