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Description
A version of Pasta e Fagioli, a pasta-and-bean soup, is found in every region in Italy. As a favorite Italian import, the soup has become thoroughly Americanized including its fractured name. Serve with focaccia wedges, crumbled Parmigiano Reggiano cheese and fresh fruit.
Ingredients
US|METRIC
6 SERVINGS
- 1/2 lb. ground pork
- 1 small onion (diced)
- 1 clove garlic (crushed)
- 14.5 oz. chicken broth
- 14.5 oz. tomatoes (Italian-style, chopped)
- 15 oz. great northern beans (rinsed and drained)
- 1 tsp. oregano
- 1/4 tsp. red pepper flakes (crushed)
- 1/2 tsp. salt
- 1/2 tsp. fennel seed (crushed)
- 1/2 tsp. black pepper (coarsely ground)
- 1/2 cup small pasta (like shells or macaroni)
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Directions
- In large heavy saucepan brown and crumble pork over medium-high heat. Stir in onion and garlic; cook and stir until onion is soft, about 3 minutes. Stir in all remaining ingredients; bring to a boil, lower heat, cover and simmer for 10-12 minutes, until pasta is tender.
NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories240Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol25mg8% |
| Sodium240mg10% |
| Potassium640mg18% |
| Protein15g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate25g8% |
| Dietary Fiber6g24% |
| Sugars2g |
| Vitamin A10% |
| Vitamin C15% |
| Calcium8% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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