Pasta E Fagioli (Beans and Pasta Soup)
Beans and pasta, cant get much more peasant than this in a rich hearty broth. Feel free to use your favorite bean or whatever you have in the cupboard.
Ingredients
| Pancetta | 4 Ounce , diced | |
| Onion | 1 , chopped | |
| Garlic cloves | 4 , mince | |
| Celery stalk | 2 | |
| Hot pepper flakes | 1/4 Teaspoon | |
| Canned plum tomatoes | 28 Ounce | |
| Vegetable stock/Chicken stock | 2 Cup (32 tbs) | |
| Canned white kidney beans | 19 Ounce , drained and rinsed | |
| Ditali/Tubetti | 1 Cup (16 tbs) | |
| Chopped fresh basil | 2 Tablespoon |
Directions
MAKING
1. In soup pot, cook pancetta over medium heat for about 3 minutes or until golden.
2. Add onion, garlic, celery and hot pepper flakes. Stir and cook for about 5 minutes or until softened.
3. Meanwhile, in blender or food processor puree tomatoes until smooth. Pour into vegetable mixture along with stock and bring to boil. Reduce heat and simmer for 10 minutes.
4. Add beans, ditali and basil and boil gently for about 8 to 10 minutes or until pasta is al dente.
SERVING
5. Serve with crusty bread and enjoy!
Recipe Summary
Nutrition Facts
Serving size
Calories 250Calories from Fat 59
% Daily Value*
Total Fat 7 g10.8%
Saturated Fat 2 g10%
Trans Fat 0 g
Cholesterol
Sodium 1085 mg45.21%
Total Carbohydrates 39 g13%
Dietary Fiber 7 g28%
Sugars 9 g
Protein 12 g24%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
