Pasta e Fagioli (Bianca) - Pasta and Beans (White)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
5 oz Pancetta (approx 3 thick slices or 1/3 lb) - Diced5 15.5 oz Cans - Cannellini Beans (Bush's Best)2 32 oz Boxes - Chicken Broth, Light & Fit (College Inn)5 Garlic Cloves3 Sprigs Rosemary1 Sprig Tarragon1-2 TBS Tomato Paste200 g Ditalini Pasta (1.5 Cups)OPTIONAL INGREDIENTS (not included in nutritional information as if it is added, it is done with the individual servings.):SaltFresh Ground PepperCrushed Pepper FlakesParmigiano Reggiano CheeseFOR MEATLESS VERSION (which is also traditional):Remove PANCETTA and use 1 - 2 TBS of EXTRA VIRGIN OLIVE OIL.Substitute VEGETABLE BROTH (or water) for CHICKEN BROTH.If you prefer to used dried over canned beans use 500g/1lb dried beans, submerse in cold water I allow for 2" over the beans and soak for at least 6 hours (or overnight). Then follow the directions (but make sure your beans are cooked throughly!).
Dice PANCETTA place in large pot on low heat
Using the flat side of a large knife, crush GARLIC cloves (sharp rap with the flat of your hand) and remove out skins.
Add GARLIC to PANCETTA.
When PANCETTA starts to render (the fat melts) gradually increase heat (however, you do not want anything to brown).
Dice ONION.
Add ONION to pot.
Tie ROSEMARY and TARRAGON SPRIGS together with butcher's string (I use white cotton thread in a pinch).
Add ROSEMARY and TARRAGON bundle to pot.
Drain 4 of the 5 cans of BEANS and rinse with cool water.
When the ONION is translucent, add BEANS and CHICKEN BROTH to the pot and cover.
Bring to a low boil then reduce heat and simmer for 30 - 40 minutes.
Drain reserved (5th) can of BEANS and place into a blender or food mill.
Remove appoximately one cup of beans with a small amount of liquid and add to the blender or food mill.
Remove ROSEMARY and TARRAGON bundle and discard.
Remove GARLIC from pot, smash thoroughly to a paste, then return GARLIC paste to pot.
Puree the BEANS using more liquid, if necessary, to make a thick liquid. (NOTE: If you are using a blender, BE SURE THE BEANS HAVE COOLED BEFORE making the puree. As an added precaution leave the center of the lid open to all steam to escape while blending. To prevent a mess cover lightly with a paper towel.)
Return pureed beans to pot and stir.
Add 1 - 2 TBS TOMATO PASTE to pot and stir in throughly. (This is more for coloring than flavoring. If you do not have tomato paste you may chop up a seeded and peeled tomato and add it with the after the onions. Nutrition information is for 1 TBS of tomato paste.)
Add DITALINI PASTA to pot, stir thoroughly. Increase heat slightly and allow to cook pasta through and further thicken the soup.
Add salt and fresh ground pepper to taste.
For an added "kick" sprinkle crushed pepper when serving.
Tradition calls for a drizzling of EXTRA VIRGIN OLIVE OIL on each serving. (This is not included in the Nutritional Information provided.)
Cooking time is approximate.
YIELDS 8 servings of 15 fluid oz (approx 1 2/3 Cups) each.
Number of Servings: 8
Recipe submitted by SparkPeople user EEOSKI.
Using the flat side of a large knife, crush GARLIC cloves (sharp rap with the flat of your hand) and remove out skins.
Add GARLIC to PANCETTA.
When PANCETTA starts to render (the fat melts) gradually increase heat (however, you do not want anything to brown).
Dice ONION.
Add ONION to pot.
Tie ROSEMARY and TARRAGON SPRIGS together with butcher's string (I use white cotton thread in a pinch).
Add ROSEMARY and TARRAGON bundle to pot.
Drain 4 of the 5 cans of BEANS and rinse with cool water.
When the ONION is translucent, add BEANS and CHICKEN BROTH to the pot and cover.
Bring to a low boil then reduce heat and simmer for 30 - 40 minutes.
Drain reserved (5th) can of BEANS and place into a blender or food mill.
Remove appoximately one cup of beans with a small amount of liquid and add to the blender or food mill.
Remove ROSEMARY and TARRAGON bundle and discard.
Remove GARLIC from pot, smash thoroughly to a paste, then return GARLIC paste to pot.
Puree the BEANS using more liquid, if necessary, to make a thick liquid. (NOTE: If you are using a blender, BE SURE THE BEANS HAVE COOLED BEFORE making the puree. As an added precaution leave the center of the lid open to all steam to escape while blending. To prevent a mess cover lightly with a paper towel.)
Return pureed beans to pot and stir.
Add 1 - 2 TBS TOMATO PASTE to pot and stir in throughly. (This is more for coloring than flavoring. If you do not have tomato paste you may chop up a seeded and peeled tomato and add it with the after the onions. Nutrition information is for 1 TBS of tomato paste.)
Add DITALINI PASTA to pot, stir thoroughly. Increase heat slightly and allow to cook pasta through and further thicken the soup.
Add salt and fresh ground pepper to taste.
For an added "kick" sprinkle crushed pepper when serving.
Tradition calls for a drizzling of EXTRA VIRGIN OLIVE OIL on each serving. (This is not included in the Nutritional Information provided.)
Cooking time is approximate.
YIELDS 8 servings of 15 fluid oz (approx 1 2/3 Cups) each.
Number of Servings: 8
Recipe submitted by SparkPeople user EEOSKI.
Nutritional Info Amount Per Serving
- Calories: 408.0
- Total Fat: 12.4 g
- Cholesterol: 10.1 mg
- Sodium: 1,194.0 mg
- Total Carbs: 59.3 g
- Dietary Fiber: 14.2 g
- Protein: 21.3 g
Member Reviews
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CD13318761
Have not made this yet. My concern is that the sodium is so high. I think I will use dried beans to lower the Na. - 12/13/12
Reply from EEOSKI (12/13/12)
Easy sodium reducers: dried beans or no sodium added beans (like Edens Organic), eliminate the pancetta/bacon, & use no sodium added broth (like Kitchen Basics). I don't like high sodium either & usually use dried beans vice canned and not having the pancetta doesn't make or break the flavor! :0)