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 | 1,302 mg |
| % RDI: | - |
| calcium | 10 |
| iron | 21 |
| vit A | 69 |
| vit C | 25 |
| folate | 38 |
- Portion size: 6
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 1tbspolive oil
- 1 1chopped oniononions
- 2 2minced clove garliccloves of garlic
- 2 2chopped celery stalkcelery stalks
- 2 2chopped carrotcarrots
- 5 cups 5cupschicken stock
- 1 cup 1cupwater
- 1 can (28 oz/796 ml) 1can (28 oz/796 ml)diced plum tomatoplum tomatoes
- 1/2 cup 1/2cupdiced prosciutto or Black Forest ham
- 3/4 cup 3/4cuptubetti pasta
- 1 can (19oz) 1can (19oz)romano beansromano beans, drained and rinsed
- 1/4 tsp 1/4tsppepper
- 2 tbsp 2tbspgrated 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.
