Pasta e Fagioli - Serafina’s

By grammadot

Ingredients

• 1 pound dry cannellini beans, soaked for 24 hours and rinsed
• 4 cups water
• 4 cups chicken stock or broth
• 2 tablespoons extra virgin olive oil
• 5 ribs celery, chopped
• 1 large onion, chopped
• 5 large cloves garlic, chopped
• 5 ounces pancetta, chopped, optional
• 1 28-ounce can whole plum tomatoes
• 1 tablespoon salt, or to taste, as needed Ground black pepper, to ta

Details

Servings 1
Adapted from eedition.sun-sentinel.com

Preparation

Step 1

sing a large saucepan over medium heat, add beans, water and chicken stock, and bring to a simmer.

12 Using a medium saute pan over medium heat, heat the oil. Saute celery, onion, garlic and pancetta (optional). Saute until vegetables are soft and onion is translucent.

3 Add celery mixture and tomatoes to beans. Increase heat to medium-high and bring to boil. Reduce to low and simmer until beans are soft, about 1 ½ to 2 ½ hours. Season with salt and pepper, to taste.

4 Add pasta (optional) and heat until warmed through. Sprinkle with parsley before serving.

Makes about 12 servings.

Nutrition information per serving (includes pancetta and pasta): 255 calories, 16% calories from fat, 5 g fat, 1 g saturated fat, 6 mg cholesterol, 38 g carbohydrates, 15 g protein, 473 mg sodium, 8 g fiber