Pasta e Fagioli
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 282.4
- Total Fat: 4.7 g
- Cholesterol: 19.2 mg
- Sodium: 1,193.0 mg
- Total Carbs: 49.0 g
- Dietary Fiber: 7.8 g
- Protein: 13.1 g
View full nutritional breakdown of Pasta e Fagioli calories by ingredient
Introduction
This is a lower calorie spin off of my great grandmother's recipe, I iliminated over half the Olive Oil, and removed the pancetta and used it a an optional item, be aware if you choose to add it you will need to calculate the extra calories This is a lower calorie spin off of my great grandmother's recipe, I iliminated over half the Olive Oil, and removed the pancetta and used it a an optional item, be aware if you choose to add it you will need to calculate the extra caloriesNumber of Servings: 6
Ingredients
-
1 tblsp olive oil
1 medium onion
2 cloves garlic
pepper to taste
cayenne pepper to taste
4 cups chicken broth or vegetable broth
1 -19oz can Romano beans
2tbsp chopped parsley
1 can small can tomato paste
1/4 cup romano,
parmesan cheese
Directions
Heat oil in a soup pot and saute the next 5 ingredients until golden. Stir in tomato paste and chicken broth add romano beans. alow to simmer for 10 min.
Cook and drain pasta, and add to the soup. Simmer for another 10 min. Serve garnished with parsley and cheese
Serves 4-6
Note: for a more authentic taste you can add 4 slicesof Panchette Chopped with your vegetables while sauteing them.
Cook and drain pasta, and add to the soup. Simmer for another 10 min. Serve garnished with parsley and cheese
Serves 4-6
Note: for a more authentic taste you can add 4 slicesof Panchette Chopped with your vegetables while sauteing them.