Pasta e Fagioli With Romano Beans
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 274 |
| pro | 17 g |
| total fat | 6 g |
| sat. fat | 2 g |
| carb | 39 g |
| fibre | 7 g |
| chol | 9 mg |
| sodium | 1 mg |
| % RDI: | - |
| calcium | 10 |
| iron | 21 |
| vit A | 69 |
| vit C | 25 |
| folate | 38 |
Serve with: Cucumber salad and whole grain baguette. Romano beans add fibre to this tasty soup. Pack up any leftovers in microwaveable containers to take for lunch. Traditionally, a rind of Parmesan cheese is added for flavour but not eaten
Ingredients
- 1 tbsp olive oil
- 1 chopped onion
- 2 minced cloves of garlic
- 2 chopped celery stalks
- 2 chopped carrots
- 5 cups chicken stock
- 1 cup water
- 1 can (28 oz/796 ml) diced plum tomatoes
- 1/2 cup diced prosciutto or Black Forest ham
- 3/4 cup tubetti pasta
- 1 can (19oz) romano beans, drained and rinsed
- 1/4 tsp pepper
- 2 tbsp grated Parmesan cheese
Preparation
In large saucepan or Dutch oven, heat oil over medium heat; cook onion, garlic, celery and carrots, stirring often, until onion is softened, about 5 minutes.
Stir in stock, water, tomatoes and prosciutto; bring to boil. Reduce heat and simmer until vegetables are tender, about 30 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in containers until cold; cover and refrigerate for up to 2 days or freeze for up to 2 weeks. Reheat to proceed.)
Add pasta; cook until tender but firm, 6 to 8 minutes. Add romano beans and pepper. Serve sprinkled with Parmesan cheese.
- Keywords : Soup; Simmer; Italian; Make-Ahead; One-Pot; Pasta; Parmesan; Beans; Tomatoes; Prosciutto;
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