Pasta e Fagioli Soup
Recipe: #10859
October 28, 2013
Categories: Ditalini, Italian, Brunch Sunday Dinner, High Fiber, Low Fat, Canned Tomatoes, more
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Original is 6 - 8 servings
Ingredients
Nutritional
- Serving Size: 1 (327.3 g)
- Calories 255.5
- Total Fat - 6.4 g
- Saturated Fat - 1.4 g
- Cholesterol - 6.9 mg
- Sodium - 780.9 mg
- Total Carbohydrate - 43.6 g
- Dietary Fiber - 7.3 g
- Sugars - 5.1 g
- Protein - 8 g
- Calcium - 52.9 mg
- Iron - 1.6 mg
- Vitamin C - 24.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat the oil in a large pot over medium-high heat, then add the pancetta and sausage. Saute until lightly browned.
Step 2
Add the onion, continue cooking, stirring occasionally, until softened, about 5 minutes. Add the garlic, oregano, and pepper flakes. Saute one minute.
Step 3
Add the tomatoes and deglaze the bottom of the pan.
Step 4
Add cheese rind, beans, and simmer 10 minutes.
Step 5
Add the stock and water, bring to a boil, then add pasta and cook until tender, according to package directions.
Step 6
Remove from heat and discard cheese rind.
Step 7
Stir in parsley and black pepper.
Tips
No special items needed.
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