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- A traditional Italian dish made of pasta and beans that was born out of peasant cooking.
PREPARATION TIME:
- prep time: 15 MINUTES
- cook time: 30 MINUTES
- total time: 45 MINUTES
Ingredients
- 3 Tablespoons of Olive Oil
- 2 Large Garlic Cloves, Minced
- 1 Large Carrot, Finely Chopped
- 2 Celery Stalks, Finely Chopped
- 1 Small Onion, Finely Chopped
- 1/3 Cup Finely Chopped Pancetta or Bacon (Optional)
- 1 (28 Ounce) Can Chopped Tomatoes – I Use Mutti Brand
- 1 Quart Chicken Broth
- 2 Cups Water
- 2 (14 Ounce) Tins Cannellini Beans (or Equivalent, Prepared From Dried)
- 2 Cups Small Pasta (Tubettini or Ditalini)
- 1/3 Cup Chopped Fresh Parsley
- Salt & Pepper
- Dash Of Red Pepper Flakes
To Serve:
- Good Quality Olive Oil
- Shaved Parmesan or Pecorino Romano Cheese
- Fresh Chopped Parsley
Instructions
- Heat the oil in a large heavy pot, then cook the onion, carrot, pancetta, and celery until soft.
- Add the garlic and cook another minute.
- Pour in the broth, beans and chopped tomatoes, water, and cook for 15 minutes.
- Remove a few scoops of the bean mixture and puree or mash, then return to the pot. (Optional)
- Add the pasta, chopped parsley and seasonings.
- Cook until the pasta is cooked al dente.
- Serve in bowls topped with a drizzle of olive oil, the shaved cheese and a sprinkling of chopped parsley.
NUTRITION INFORMATION:
- YIELD: 6 SERVING SIZE: 2 cups
Amount Per Serving: CALORIES: 367TOTAL FAT: 22gSATURATED FAT: 7gTRANS FAT: 0gUNSATURATED FAT: 13gCHOLESTEROL: 34mgSODIUM: 1157mgCARBOHYDRATES: 27gFIBER: 3gSUGAR: 2gPROTEIN: 16g
