Pasta e Fagioli With Romano Beans 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



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


  • Iron 21.0
  • Folate 38.0
  • Calcium 10.0
  • Vitamin A 69.0
  • Vitamin C 25.0
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Pasta e Fagioli With Romano Beans