Nutrition balance score
Great
Glycemic Index
45
Low
Glycemic Load
15
Moderate
Nutrition per serving
Calories293.4 kcal (15%)
Total Fat10.6 g (15%)
Carbs33.4 g (13%)
Sugars2.9 g (3%)
Protein16.1 g (32%)
Sodium666.5 mg (33%)
Fiber8.9 g (32%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
1 tablespoonextra-virgin olive oil
plus extra for drizzling
3 ouncespancetta
or bacon, chopped fine
1onion
medium, chopped fine
1 ribcelery
chopped fine
4cloves garlic
medium, minced
1 teaspoondried oregano
¼ teaspoonred pepper flakes
28 ozdiced tomatoes with liquid
can
1Parmesan cheese rind
30 ozcannellini beans
drained and rinsed
3 ½ cupslow-sodium chicken broth
1 teaspoontable salt
8 ouncesorzo
or other small pasta, ditalini, tubetini, conchigliette
¼ cupfresh parsley leaves
chopped
1 cupgrated Parmesan cheese
Instructions
Step 1
PREP: Chop pancetta or bacon fine. Finely chop onion and celery and combine in bowl.
pancetta3 ounces
onion1 
celery1 ribStep 2
Heat oil in dutch oven (2 min). Add pancetta and cook until brown 3-5 min. Add onion and celery, cook stirring occasionally until soft 5-7 min.
Step 3
PREP: mince garlic, and add to oregano and pepper flakes. Chop parsley and set aside
cloves garlic4 
dried oregano1 teaspoon
red pepper flakes¼ teaspoon
fresh parsley leaves¼ cupStep 4
Add garlic, oregano, red pepper flakes. Cook stirring constantly, 1 min.
Step 5
Add tomatoes (with liquid), cheese rind, beans (drained and rinsed) and fish sauces. Bring to boil, then reduce heat to low and simmer, 10 min.
diced tomatoes with liquid28 oz
Parmesan cheese rind1 
cannellini beans30 ozStep 6
4. Add broth, 2 1/2 cups water, 1 tsp salt. Bring to boil.
low-sodium chicken broth3 ½ cupsStep 7
Add pasta and cook until tender, 10 min.
orzo8 ouncesStep 8
Discard cheese rind. Stir in parsley.
Notes
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