Pasta e Fagioli With Romano Beans

Author: Canadian Living

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

  • Portion size 6 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 onion
  • 2 cloves of garlic
  • 2 celery stalks
  • 2 carrots
  • 5 cups chicken stock
  • 1 cup water
  • 1 can diced plum tomato
  • 1/2 cup diced prosciutto
  • 1/2 cup diced Black Forest ham
  • 3/4 cups tubetti pasta
  • 1 can romano beans drained and rinsed
  • 1/4 teaspoon pepper
  • 2 tablespoons grated Parmesan cheese

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1302 mg
  • Protein 17 g
  • Calories 274.0
  • Total fat 6 g
  • Cholesterol 9 mg
  • Saturated fat 2 g
  • Total carbohydrate 39 g

%RDI

  • Iron 21.0
  • Fibre 0.0
  • Folate 38.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 69.0
  • Vitamin C 25.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pasta e Fagioli With Romano Beans

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