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Ingredients
- 1 1⁄3 lbs dried cranberry beans
- 5 quarts cold water
- 2 medium onions, coarsely chopped
- 2 medium boiling potatoes, peeled and coarsely chopped
- 1 large carrot, coarsely chopped
- 1 celery rib, coarsely chopped
- 2 medium tomatoes, seeded and coarsely chopped
- 1 tablespoon minced fresh rosemary
- 1⁄4 lb sliced pancetta or 1/4 lb bacon, coarsely chopped
- 1 tablespoon fine sea salt
- 1 teaspoon fresh ground black pepper
- 1⁄3 lb ditalini (or other short tubular pasta)
- 3 tablespoons extra virgin olive oil
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Nutrients
- Calories: 336.2
- Calories from Fat: 46 g
- Total Fat: 5.2 g
- Saturated Fat: 0.8 g
- Cholesterol: 0 mg
- Sodium: 724.5 mg
- Total Carbohydrate: 57.2 g
- Dietary Fiber: 16.9 g
- Sugars: 2.6 g
- Protein: 17 g
Pasta and Bean Soup (Pasta e Fagioli)
Venetians prize a soup made thick by using mashed beans. This recipe is based on the preparations at Venice's Fiaschetteria Toscana…
