Pasta e Fagioli
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 3 cups, serving 2 as a main course
- 1 1/2 cups chicken broth
- 2 tablespoons minced fresh parsley leaves
- 1 garlic clove, minced
- 2 slices of bacon, chopped
- 1 small onion, chopped fine
- 1 small rib of celery, chopped fine
- 1 carrot, sliced thin
- a 16-ounce can white beans, rinsed well and drained
- a 16-ounce can tomatoes, drained and chopped
- 1/3 cup tubetti or other small tubular pasta
- freshly grated parmesan as an accompaniment
- Carbohydrate 82 g(27%)
- Cholesterol 25 mg(8%)
- Fat 15 g(24%)
- Fiber 17 g(69%)
- Protein 30 g(59%)
- Saturated Fat 5 g(24%)
- Sodium 749 mg(31%)
- Calories 572
Preparation In a heavy saucepan cook the bacon over moderate heat, stirring, until it is crisp, pour off all but 1 tablespoon of the fat, and in the remaining fat cook the onion and the garlic, stirring, until the onion is softened. Add the celery, the carrot, and the broth and simmer the mixture, covered, for 5 minutes. In a bowl mash 1/3 cup of the beans, stir them into the bacon mixture with the remaining whole beans and the tomatoes, and simmer the mixture, covered, stirring occasionally, for 5 minutes. Stir in the tubetti, simmer the soup, covered, for 10 minutes, or until the pasta is al dente, and if desired thin the soup with water. Let the soup stand off the heat, covered, for 5 minutes, stir in the parsley, and serve the soup in bowls sprinkled with the Parmesan.
Preparation In a heavy saucepan cook the bacon over moderate heat, stirring, until it is crisp, pour off all but 1 tablespoon of the fat, and in the remaining fat cook the onion and the garlic, stirring, until the onion is softened. Add the celery, the carrot, and the broth and simmer the mixture, covered, for 5 minutes. In a bowl mash 1/3 cup of the beans, stir them into the bacon mixture with the remaining whole beans and the tomatoes, and simmer the mixture, covered, stirring occasionally, for 5 minutes. Stir in the tubetti, simmer the soup, covered, for 10 minutes, or until the pasta is al dente, and if desired thin the soup with water. Let the soup stand off the heat, covered, for 5 minutes, stir in the parsley, and serve the soup in bowls sprinkled with the Parmesan.
