By Peter G
Pasta e Fagioli
5 steps
Prep:10minCook:40min
A more traditional Pasta e Fagioli the sodium count is incorrect it is closer 300
Updated at: Thu, 05 Dec 2024 00:41:45 GMT
Nutrition balance score
Great
Glycemic Index
51
Low
Glycemic Load
132
High
Nutrition per serving
Calories1601.1 kcal (80%)
Total Fat25.4 g (36%)
Carbs256.5 g (99%)
Sugars13.5 g (15%)
Protein93.9 g (188%)
Sodium1851.5 mg (93%)
Fiber81.2 g (290%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
2 cancannellini bean
NOT navy or white kidney
1 cuptomatoes
crushed or diced
1 ¼ cupschicken broth
I prefer low sodium
1 ¼ cupsbeef broth
again low sodum
0.1 cupolive oil
1onion
small, finely diced
1 clovegarlic
chopped
50gpancetta
in a pinch bacon
1 tsprosemary
finely chopped
1 ½ cupditalini pasta
either, or or small elbow
Salt
to taste, hence the low sodium soup you can adjust as needed
crushed red pepper
optional
Parmesan cheese
or Romano or Grand Padano
Instructions
Step 1
Drain beans (you leave them you drain if you like)
Step 2
In a large pot heat the oil and saute the onions and pancetta until onions are golden, at garlic and rosemary saute 2 minutes
Step 3
Add the two broths and beans , crushed (or diced) tomatoes, and bring to a boil.
Step 4
Once boiling add pasta (or turn the mixture to simmer and cook pasta separately)
Step 5
Remove from heat when pasta is cooked add pepper flakes and cheese
Notes
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