Directions:
- Wash the beans. In a large pot, cover them with cold water. Soak for 6-8 hours. Drain into a colander.
- In the same pot, heat 1 tablespoon of olive oil over medium heat, add the onion and garlic, and saute until soft.
- Add the beans and water or stock. Cover and bring to a boil over high heat. Reduce heat to low, add the rosemary, and simmer 2 hours or until the beans are tender.
- Raise heat to high, add the pasta, and cook until al dente.
- Season the soup to taste with salt and pepper, garnish with the chopped parsey. Serve accompanied by grated Parmesan cheese and the optional extra-virgin olive oil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 81.67 Kcal (342 kJ) | ||
| Calories from fat | 49.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.52g | 8% | |
|---|---|---|---|
| Cholesterol | 11mg | 4% | |
| Sodium | 198.79mg | 8% | |
| Potassium | 58.02mg | 1% | |
| Total Carbs | 3.04g | 1% | |
| Sugars | 0.91g | 4% | |
| Dietary Fiber | 0.48g | 2% | |
| Protein | 5.1g | 10% | |
| Vitamin C | 3.3mg | 6% | |
| Iron | 0.2mg | 1% | |
| Calcium | 178.9mg | 18% | |
| Amount Per 100 g | |||
| Calories | 24.55 Kcal (103 kJ) | ||
| Calories from fat | 14.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.66g | 8% | |
|---|---|---|---|
| Cholesterol | 3.31mg | 4% | |
| Sodium | 59.76mg | 8% | |
| Potassium | 17.44mg | 1% | |
| Total Carbs | 0.91g | 1% | |
| Sugars | 0.27g | 4% | |
| Dietary Fiber | 0.14g | 2% | |
| Protein | 1.53g | 10% | |
| Vitamin C | 1mg | 6% | |
| Iron | 0.1mg | 1% | |
| Calcium | 53.8mg | 18% | |
* 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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