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Pasta e Fagioli

Serves: 4
Total Calories: 426

Ingredients

1/4 cup olive oil
3 cloves garlic minced
1 (2-ounce) package chunk pancetta
1/4 cup finely chopped parsley
4 cups water
2 tablespoons tomato paste
1 (19-ounce) can cannellini beans drained and rinsed
1 1/2 cups ditalini pasta
salt and pepper to taste
1/3 cup freshly grated Parmesan cheese

Directions:

In a large stockpot, heat the oil over medium-high heat. Add the garlic, pancetta, and parsley and sauté until lightly brown. Stir in water, tomato paste, and beans and bring to a boil. Reduce heat to medium-low, add ditalini, salt, and pepper and simmer 30–35 minutes. Add more water if needed. Ladle into soup bowls, drizzle with oil, and sprinkle with Parmesan cheese. Serve with crusty Italian bread.

Nutritional Facts:

Serves: 4
Total Calories: 426
Calories from Fat: 163

This Pasta e Fagioli recipe is from the Taste of Broadway Cookbook. Download this Cookbook today.


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