Recipe courtesy of La Scarola
Pasta Fagiole
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 814
- Total Fat
- 20
- Saturated Fat
- 4
- Carbohydrates
- 120
- Dietary Fiber
- 13
- Sugar
- 6
- Protein
- 32
- Cholesterol
- 10
- Sodium
- 1045
- Total: 25 min
- Active: 15 min
Ingredients
2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped green onions
1 tablespoon finely chopped pancetta
1/4 cup chopped tomatoes
1/2 teaspoon chopped fresh garlic
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh Italian parsley
1 1/2 cups cooked white cannellini beans
1 cup chicken broth
Splash white wine
Salt and pepper, to taste
2 cups cooked ditalini pasta
1 tablespoon grated Romano
Directions
- Pour olive oil in a saucepan and heat oil, then add green onions and pancetta. Cook until onions are soft, a few minutes, then add tomatoes, garlic, basil and parsley and cook until tomatoes break down. Add beans, chicken broth and wine, bring to boil and cook about 10 minutes. Season to taste. Add pasta and Romano, mix well and serve.