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Zuppa Di Pasta E Fagioli Freschi

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  Olive oil 1 Tablespoon
  Onion 6 Ounce, peeled and chopped
  Carrot 1⁄4 Cup (4 tbs), chopped
  Celery 1⁄2 Cup (8 tbs), chopped
  Garlic 1 Clove (5 gm), peeled and minced
  Fat skimmed chicken broth/Vegetable broth 8 Cup (128 tbs)
  Dried penne pasta 12 Ounce (2 Cups)
  Beans 1 Pound
  Chopped basil leaves/1/2 teaspoon dried basil 2 Teaspoon
  Sliced prosciutto 1 Ounce, cut into thin strips
  Grated parmesan cheese 1 Tablespoon
  Salt To Taste
  Pepper To Taste

1. In a 4- to 5-quart pan over medium-high heat, combine oil, onion, carrot, celery, and garlic; stir often until onion is limp, about 5 minutes.
2. Add broth, cover, and bring to a boil over high heat.
3. Stir penne pasta into broth and cook 7 minutes.
4. Meanwhile, trim stem ends and pull any strings from beans. Rinse beans and cut into 2-inch lengths. Add beans to pasta; cook until both are tender to bite, 5 to 6 minutes longer. Add basil and mix.
5. Ladle into bowls and scatter prosciutto evenly over portions. Add parmesan cheese and salt and pepper to taste.

Recipe Summary

Main Dish
Cook Time: 
6 Minutes

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3437 Calories from Fat 305

% Daily Value*

Total Fat 46 g70.1%

Saturated Fat 10.5 g52.4%

Trans Fat 0 g

Cholesterol 23.2 mg7.7%

Sodium 2368.6 mg98.7%

Total Carbohydrates 548 g182.6%

Dietary Fiber 86 g343.9%

Sugars 31.6 g

Protein 202 g404.5%

Vitamin A 124.6% Vitamin C 66.9%

Calcium 75.6% Iron 208.6%

*Based on a 2000 Calorie diet

Zuppa Di Pasta E Fagioli Freschi Recipe