Skinny Spatula · by Alice★ 5.0 (4)
Authentic Pasta e Fagioli
NUTRITION · PER SERVING45M COOK
CAL 25%·PRO 47%
CARBS 69G55% OF CAL
15G FIBER8G SUGAR45G OTHER
FAT 16G29% OF CAL
4G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A classic Italian bean and pasta soup simmered with pancetta, rosemary, and a Parmesan rind. Comforting, hearty, and deeply flavorful.
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View the full recipe on Skinny Spatula →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- 4 oz pancetta (sliced)
- 1 medium onion (finely diced)
- 4 garlic cloves (finely chopped)
- 1 tablespoon fresh rosemary (finely chopped)
- 1/4 teaspoon red pepper flakes
- 1 can (14 oz / 400 g) cherry tomatoes (drained and hand crushed)
- 3 cans (14 oz / 400 g) cannellini beans (drained)
- 1 Parmesan rind
- 6 cups low-sodium vegetable stock
- 1 1/2 cups ditalini pasta
- Salt and freshly ground black pepper to taste
At a glance
PER SERVING · TIME 45M
CAL 25%·PRO 47%
CARBS 69G55% OF CAL
15G FIBER8G SUGAR45G OTHER
FAT 16G29% OF CAL
4G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 890mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 682mg
- Calcium
- 228mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 890MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.