Directions:
- Heat oil in a large Dutch oven until shimmering.
- Add pancetta and cook until beginning to brown, for 3 to 5 minutes.
- Add onion and celery. Cook until softened, for 5 to 7 minutes.
- Add garlic, oregano, red pepper flakes and anchovies.
- Cook until fragrant, stirring occasionally, for 1 minute.
- Add diced tomatoes, scraping up any brown bits.
- Add cheese rind and cannellini beans; bring to a boil; reduce heat to simmer and cook for 10 minutes to blend flavors.
- Add chicken broth, water and 1 teaspoon salt.
- Increase heat to a boil; add pasta; cook until al dente.
- Discard cheese rind.
- Off heat, stir in parsley and adjust seasonings.
- Ladle into bowls, drizzle with oil and sprinkle with parsley.
- Serve immediately, passing the grated parmesan separately.
- ENJOY!
- NOTE: DO NOT substitute the cheese rind with grated cheese. It will make the soup gummy! If you can't find rind just omit it.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 103.4 Kcal (433 kJ) | ||
| Calories from fat | 66.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.37g | 11% | |
|---|---|---|---|
| Cholesterol | 10.92mg | 4% | |
| Sodium | 293.79mg | 12% | |
| Potassium | 236.98mg | 5% | |
| Total Carbs | 4.71g | 2% | |
| Sugars | 0.95g | 4% | |
| Dietary Fiber | 1.06g | 4% | |
| Protein | 6.46g | 13% | |
| Vitamin C | 12.3mg | 20% | |
| Iron | 0.6mg | 4% | |
| Calcium | 88.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 41.1 Kcal (172 kJ) | ||
| Calories from fat | 26.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.93g | 11% | |
|---|---|---|---|
| Cholesterol | 4.34mg | 4% | |
| Sodium | 116.77mg | 12% | |
| Potassium | 94.19mg | 5% | |
| Total Carbs | 1.87g | 2% | |
| Sugars | 0.38g | 4% | |
| Dietary Fiber | 0.42g | 4% | |
| Protein | 2.57g | 13% | |
| Vitamin C | 4.9mg | 20% | |
| Iron | 0.3mg | 4% | |
| Calcium | 35mg | 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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