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- Preparing Time: -
- Total Time: -
- Served Person: 6
- 2 tablespoons grated parmesan cheese
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 3 cloves crushed garlic
- 2 tablespoons chopped fresh parsley
- 1/3 cup grated parmesan cheese
- 6 cups cold water
- 2 cups beef broth
- 1/2 cup white wine
- 4 1/2 cups chicken broth
- 2 cups cranberry beans
- 1 (8 ounce) package farfalle pasta
- Carbohydrate 68.8
- Cholesterol 5
- Fat 6.9
- Protein 27.1
- Sodium 965
- Calories 454 calories;
In a large pot, place cranberry beans and water. Bring to a boil. Cover pot and turn heat off. Allow to stand for one hour on burner. Drain beans and return to large cooking pot. Add wine, beef broth, and chicken broth. Bring to boil, cover and simmer for 30 minutes. Puree half of the beans. Return to the pot. Add the garlic, tomato paste, parsley, and farfalle pasta. Simmer gently, uncovered, for 25 to 30 minutes, or until pasta is tender and soup is thick. Stir in the grated Parmesan cheese. Garnish with drizzled olive oil, and additional grated Parmesan cheese.
