Pasta fagioli
The day before you plan to make the soup, place the bean mix in a large bowl, add cold water to cover by 2 inches and refrigerate overnite.
The next day , drain the beans and rinse under cold water and drain again. Place the beans in large pot with 8 cups of cold water. Bring to a boil, lower heat and simmer for 1 hour. Stir occasionally and skim off any foam that rises to the top. The beans should be very tender and the skin will peel away when you blow on a bean.
Meanwhile, heat the oil in a med stockpot or dutch oven over med. heat. Add the pancetta and onion and saute over medium to medium high heat for 12-18 minutes until browned. Add the garlic and red pepper flakes and saute for one minute. Add the tomatoes, wine and 4 cups of chicken stock,1 tbspn of salt and 1 teaspoon of back pepper. Turn off heat and add parm cheese rind.
Drain the beans and add 2/3 of them to the soup. Pass the remaining beans through a food mill, discarding the skins. Stir the bean puree and the pasta into the soup, bring to a boil, lower the heat and simmer 20-30 minutes, stirring occasionally till the pasta is tender. Add up to 2 more cups of chicken stock if the soup is to thick. Stir in grated parm cheese and the vinegar. Ladle the soup into a large shallow bowls and add a swirl of olive oil and parm cheese and top with some basil.
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Serving Size: 1 Serving (169g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 43 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 14.9mg | 1 % | |
Potassium 87.5mg | 2 % | |
Total Carbohydrate 3.4g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 2.9g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 43
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