Pasta e Fagioli Soup

6 - 8
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


""

Original recipe yields 6 - 8 servings
OK

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 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 & Variations


No special items needed.

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