Directions:
- Chop pancetta and finely chop onion.
- In a large pot, heat pancetta and onion in 1 tbsp of the oil.
- Keep stirring and sauteing until the fat on the pancetta is translucent.
- Add beans and 1 quart stock and bring to a low boil.
- Drain tomatoes and chop, omitting the juice.
- Stir into the soup.
- Puree two ladles of soup with a blender.
- Return puree to the pot. Add pasta and continue simmering until it is al dente.
- Season soup to taste with salt and pepper. Top with parsley.
- *** I choose to cook my pasta seperate and add it later into my soup bowl. That way, the pasta does not continue to soak up the moisture of the soup, making it very soft.
- Enjoy !
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 687.88 Kcal (2880 kJ) | ||
| Calories from fat | 89.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.96g | 15% | |
|---|---|---|---|
| Cholesterol | 35.27mg | 12% | |
| Sodium | 21529.13mg | 897% | |
| Potassium | 205.68mg | 4% | |
| Total Carbs | 118.02g | 39% | |
| Sugars | 0.9g | 4% | |
| Dietary Fiber | 1.16g | 5% | |
| Protein | 7.62g | 15% | |
| Vitamin C | 10.2mg | 17% | |
| Iron | 1.5mg | 8% | |
| Calcium | 42.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 271.64 Kcal (1137 kJ) | ||
| Calories from fat | 35.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.93g | 15% | |
|---|---|---|---|
| Cholesterol | 13.93mg | 12% | |
| Sodium | 8501.62mg | 897% | |
| Potassium | 81.22mg | 4% | |
| Total Carbs | 46.6g | 39% | |
| Sugars | 0.35g | 4% | |
| Dietary Fiber | 0.46g | 5% | |
| Protein | 3.01g | 15% | |
| Vitamin C | 4mg | 17% | |
| Iron | 0.6mg | 8% | |
| Calcium | 16.9mg | 4% | |
* 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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