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Ингредиенты
- 1 c. Dry white beans (fagiolo toscanello)
- 1/3 c. Italian canned peeled tomatoes, broken by hand
- 3Â 1/2 ounce Cotechino Italian sausage or possibly 1 piece of pancetta
- Â Â Extra virgin extra virgin olive oil
- 1 lrg Onion, minced
- 1 med Potato, small cubes partially cooked
- 2 cl Garlic,finely minced
- 2 x Carrots, finely minced
- 1 x Celery stalk, finely chop
- 1/4 c. Dry white wine
- 4 whl basil leaves
- 1 pch Oregano
- 3/4 c. Ditalini (small penne) partially cooked
- Â Â Salt
- Â Â Fresh grnd black pepper
- 21 c. Warm chicken broth
- Â Â Parmigiano-Reggiano cheese freshly grated
Инструкции
- Measures: 3/4c Ditalini = 6 1/2oz(200g) 21c Chicken broth = 7 pints(5 Liters) Soak the dry beans in cool running water for 12 hrs or possibly more, depending on the quality of the beans. Then take them out of the water and cook in plenty of fresh cool salted water with the cotechino or possibly pancetta for 2 hrs over medium heat. Taste the beans for softness. Heat the oil in a large saucepan and saute/fry the onion and garlic over medium heat till transparent. Add in the celery and carrots, and cook till the carrots are soft. Add in the beans with their juice, discarding the cotechino and/or possibly pancetta; add in the wine, tomatoes, basil, potato cubes, oregano, salt and pepper. Cook over low heat for 5 min. Add in partially cooked pasta and continue simmering over low heat till the pasta is al dente. Let stand for 10 min before serving. Serve the cheese in a separate bowl so which each person can garnish their soup with it to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1438g | |
| Recipe makes 4 servings | |
| Calories 330 | |
| Calories from Fat 16 | 5% |
| Total Fat 1.86g | 2% |
| Saturated Fat 0.53g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2030mg | 85% |
| Potassium 2287mg | 65% |
| Total Carbs 50.08g | 13% |
| Dietary Fiber 15.3g | 51% |
| Sugars 4.87g | 3% |
| Protein 25.98g | 42% |
