Directions:
- Clean and rinse the beans.
- Soak in cold water overnight.
- Heat 4 fl oz olive oil in a heavy saucepan over moderate heat.
- Add the pancetta and cook, stirring from time to time, until crisp.
- Remove with a slotted spoon, leaving the fat in the pot.
- Add the onion, carrot, celery, garlic, sage, rosemary, and parsley to the pot.
- Sweat in the reserved fat just until the vegetables start to become tender.
- Drain the beans and add them to the pot.
- At the same time, add the water.
- Bring to a boil, reduce heat, and simmer until the beans are almost tender, about 45 minutes.
- Add the tomato paste.
- Continue to simmer until the beans are very tender.
- Remove about half of the soup and pass it through a food mill to purée it.
- Return it to the pot with the rest of the soup.
- Season to taste with salt.
- At this point the soup should be thick but still liquid enough to cook the pasta when it is added.
- If necessary, add a little more water.
- Add the pasta and simmer until it is tender.
- Stir in the reserved pancetta.
- Serve each portion topped with 1 teaspoon cheese and a drizzle of olive oil.
- Note:
- If cranberry beans are not available, use white kidney beans.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 477.8 Kcal (2000 kJ) | ||
| Calories from fat | 210.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.38g | 36% | |
|---|---|---|---|
| Cholesterol | 48.33mg | 16% | |
| Sodium | 290.94mg | 12% | |
| Potassium | 520.21mg | 11% | |
| Total Carbs | 52.19g | 17% | |
| Sugars | 2.52g | 10% | |
| Dietary Fiber | 9.41g | 38% | |
| Protein | 16.25g | 33% | |
| Vitamin C | 3.9mg | 7% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.7mg | 15% | |
| Calcium | 93mg | 9% | |
| Amount Per 100 g | |||
| Calories | 362.45 Kcal (1518 kJ) | ||
| Calories from fat | 159.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.74g | 36% | |
|---|---|---|---|
| Cholesterol | 36.66mg | 16% | |
| Sodium | 220.7mg | 12% | |
| Potassium | 394.63mg | 11% | |
| Total Carbs | 39.59g | 17% | |
| Sugars | 1.91g | 10% | |
| Dietary Fiber | 7.14g | 38% | |
| Protein | 12.33g | 33% | |
| Vitamin C | 3mg | 7% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.1mg | 15% | |
| Calcium | 70.5mg | 9% | |
* 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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