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    You are in: Home / Recipes / Pasta Fagioli Recipe
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    Pasta Fagioli

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Chef #349408's Note:

    A yummy and easy beans and pasta winter soup. I tend to substitute vegetable broth for chicken broth in many recipes, but in this one homemade chicken broth really makes a difference. The pasta will not store well in the soup. If you don't plan to eat it all right away finish the recipe just until you add the pasta and cook that when you're ready to serve. From Cook's Illustrated (subscription required to view this)

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    Units: US | Metric


    1. 1
      Brown the pancetta in the olive oil.
    2. 2
      Add the onion and celery and cook until translucent.
    3. 3
      Add the garlic, oregano, red pepper flakes, and anchovies. Saute until the aroma blooms.
    4. 4
      Add the tomatoes with their liquid. Heat to blend.
    5. 5
      Add the cheese rind and beans. Cook for about 10 minutes.
    6. 6
      Add the water, chicken broth and heat. Add the pasta and cook according to the directions on the pasta packaging.
    7. 7
      Finish with parsley salt and pepper and a bit more olive oil.

    Ratings & Reviews:


    Nutritional Facts for Pasta Fagioli

    Serving Size: 1 (507 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 714.2
    Calories from Fat 99
    Total Fat 11.0 g
    Saturated Fat 3.7 g
    Cholesterol 15.0 mg
    Sodium 853.3 mg
    Total Carbohydrate 117.2 g
    Dietary Fiber 19.1 g
    Sugars 11.6 g
    Protein 40.9 g

    The following items or measurements are not included:


    parmesan cheese


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