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Pasta E Fagioli Alla Veneziana

 

36

Yield

4

servings

Prep

12

hrs

Cook

135

min

Ready

14

hrs

Trans-fat Free, High Fiber
 

Ingredients

1 cup white beans
dry
cup italian plum (roma) tomatoes
canned, peeled, broken by hand
3 ½ ounces italian sausage
1 x olive oil, extra-virgin
*
1 large onions
chopped
1 medium potatoes
small cubes, partially cooked
2 cloves garlic
finely chopped
2 each carrots
finely chopped
1 each celery stalks
finely chopped
¼ cup white wine
dry
*
4 Whole basil
*
1 pinch oregano
*
¾ cup pasta, penne
small, partially cooked
*
1 x salt
*
1 x black pepper
freshly ground
*
21 cups chicken broth
hot
1 x Parmesan cheese
freshly grated
*

Directions

Soak the dry beans in cold running water for 12 hours or more, depending on the quality of the beans.

Then take them out of the water and cook in plenty of fresh cold salted water with the cotechino or pancetta for 2 hours over medium heat.

Taste the beans for softness.

Heat the oil in a large saucepan and sauté the onion and garlic over medium heat until transparent.

Add the celery and carrots, and cook until the carrots are soft.

Add the beans with their juice, discarding the cotechino and/or pancetta; add the wine, tomatoes, basil, potato cubes, oregano, salt and pepper.

Cook over low heat for 5 minutes.

Add partially cooked pasta and continue simmering over low heat until the pasta is al dente.

Let stand for 10 minutes before serving.

Serve the cheese in a separate bowl so that each person can garnish their soup with it to taste.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 1489g (52.5 oz)
Amount per Serving
Calories 68629% of calories from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 52mg 17%
Sodium 2135mg 89%
Total Carbohydrate 26g 26%
Dietary Fiber 6g 23%
Sugars g
Protein 86g
Vitamin A 107% Vitamin C 23%
Calcium 13% Iron 30%
* based on a 2,000 calorie diet How is this calculated?

 

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