Directions:
- In an 8-quart pot, saute pancetta in the olive oil until soft, about 10 minutes. Add onion and celery; cook and stir until the onion has softened and turned translucent, about 5 minutes. Sprinkle with sage, 1 teaspoon salt, and black pepper. Pour in the chicken stock, cover, and bring to a boil. Stir in the drained beans, cover, and reduce the heat to low. Simmer for 30 minutes.
- Meanwhile, cook the pasta in 4 quarts boiling water with 1 teaspoon salt until al dente, about 10 minutes. Drain and add to the soup.
- Stir in minced parsley before serving, and sprinkle with grated cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 218.34 Kcal (914 kJ) | ||
| Calories from fat | 93.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.34g | 16% | |
|---|---|---|---|
| Cholesterol | 11.4mg | 4% | |
| Sodium | 939.46mg | 39% | |
| Potassium | 262.9mg | 6% | |
| Total Carbs | 21.7g | 7% | |
| Sugars | 4.67g | 19% | |
| Dietary Fiber | 1.42g | 6% | |
| Protein | 10.4g | 21% | |
| Vitamin C | 3.1mg | 5% | |
| Iron | 50mg | 278% | |
| Calcium | 25.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 68.83 Kcal (288 kJ) | ||
| Calories from fat | 29.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.26g | 16% | |
|---|---|---|---|
| Cholesterol | 3.59mg | 4% | |
| Sodium | 296.18mg | 39% | |
| Potassium | 82.88mg | 6% | |
| Total Carbs | 6.84g | 7% | |
| Sugars | 1.47g | 19% | |
| Dietary Fiber | 0.45g | 6% | |
| Protein | 3.28g | 21% | |
| Vitamin C | 1mg | 5% | |
| Iron | 15.8mg | 278% | |
| Calcium | 7.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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