Pasta E Fagioli
This soup is great for those chilly nights when you just want to sit on the couch all snuggled up. Its very easy to make and its full of flavor.
Ingredients
| Butter | 1 Tablespoon | |
| Olive oil | 1 Tablespoon | |
| Pancetta | 3 Ounce , chopped | |
| Celery stalks | 3 Large , chopped finely | |
| Carrots | 3 Medium , diced | |
| Onions | 1 Large , diced | |
| Garlic clove | 1 , chopped | |
| Canned tomato | 14 1/2 Ounce | |
| Cannelini beans | 28 Ounce | |
| Thyme sprigs | 5 | |
| Bay leaf | 1 Medium | |
| Rosemary sprig | 1 | |
| Chicken broth | 48 Ounce | |
| Ditalini pasta | 1 Cup (16 tbs) (or any small cut pasta of your choice) | |
| For garnish | ||
| Parmesan cheese | 1 Tablespoon |
Directions
GETTING READY
1.Using a sharp knife, chop celery, carrots garlic, and dice onions.
MAKING
2. In a sauce pan, over medium heat, heat butter and olive oil.
3. Add pancetta and saute for few minutes.
4. Put in carrots, celery onion and garlic into the saucepan, stir and cook until onions are translucent.
5. Pour in chopped tomatoes and add beans to the saucepan and stir well to mix.
6. Add bay leaf, thyme and rosemary sprigs.
7. Stream in the chicken broth stir and allow to simmer.
8. In another small saucepan with boiling water cook pasta and cook until al dente as per packet instructions.
9. Drain the pasta using perforated ladle and add it to the vegetable mixture.
10. Remove the bay leaf, thyme and rosemary stems, stir well for 2 minutes.
SERVING
11. Serve hot in a soup bowl, sprinkled with some Parmesan cheese on top.
Recipe Summary
Nutrition Facts
Serving size
Calories 248Calories from Fat 69
% Daily Value*
Total Fat 8 g12.3%
Saturated Fat 3 g15%
Trans Fat 0 g
Cholesterol
Sodium 1089 mg45.38%
Total Carbohydrates 33 g11%
Dietary Fiber 7 g28%
Sugars 3 g
Protein 11 g22%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
