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RECIPE
17 INGREDIENTS 11 STEPS 40min

Pasta e Fagioli

Ahhh …pasta and beans. If you’re a fan of Italian food, Pasta e Fagioli will most likely be included in your list of favorites. It’s a hearty soup with more than enough versions to sample. The standout difference in this recipe is the addition of fresh rosemary.
Pasta e Fagioli Recipe | SideChef
Ahhh …pasta and beans. If you’re a fan of Italian food, Pasta e Fagioli will most likely be included in your list of favorites. It’s a hearty soup with more than enough versions to sample. The standout difference in this recipe is the addition of fresh rosemary.
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
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I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
40min
Total Time
$1.88
Cost Per Serving

Ingredients

Servings
8
US / METRIC
1 lb
cut into 1/2-inch cubes
or Sausage or Chicken
3 Tbsp
Olive Oil , divided
1 cup
Dry White Wine
1
Large Onion , diced
6 oz diced
6 cloves
Garlic , chopped
3
Medium Carrots , sliced
8 oz sliced
1 stalk
Celery , sliced
2 oz sliced
2 Tbsp
1/4 cup
Chopped Fresh Parsley , firmly packed, divided
2 cartons
(32 fl oz)
Chicken Broth
or 8 cups Canned Chicken Broth
1 can
(28 oz)
Crushed Tomatoes
or Whole Peeled Tomatoes
2 cans
(15 oz)
Cannellini White Kidney Beans , rinsed, drained
1 cup
Ditalini Pasta
1 cup
Freshly Grated Parmesan Cheese
4 oz grated, for serving
to taste
to taste
Freshly Ground Black Pepper
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Nutrition Per Serving

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CALORIES
437
FAT
11.2 g
PROTEIN
28.7 g
CARBS
49.0 g

Author's Notes

This soup can be stored in an airtight container in the refrigerator for up to three days or can be stored in the freezer for up to two months.

Cooking Instructions

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Step 1
Add the All-Purpose Flour (2 Tbsp) to a bowl and season with Salt (to taste) and Freshly Ground Black Pepper (to taste) .
Step 2
Lightly coat all sides of the Pork Tenderloin (1 lb) with the flour.
Step 3
Heat a large soup pot or dutch oven, of at least 5 1/2 quart capacity, over medium-high heat. When the pot is hot but not smoking, add Olive Oil (2 Tbsp) .
Step 4
Working in batches, brown the pork, stirring occasionally, for about 5 minutes per batch.
Step 5
Transfer the browned pork to a bowl.
Step 6
Add the Dry White Wine (1 cup) to the pot, raise the heat to high and simmer for 2 minutes.
Step 7
Stir with a spoon to release any browned bits clinging to the bottom of the pot. Pour the wine mixture into the bowl with the cooked pork and set it aside.
Step 8
Reduce the heat under the pot to medium. Add the remaining Olive Oil (1 Tbsp) . Add the Onion (1) and Garlic (6 cloves) to the pot and cook, stirring, until the onion begins to soften, about 3 minutes.
Step 9
Add the Carrots (3) , Celery (1 stalk) , Fresh Rosemary (2 Tbsp) , and about half of the Fresh Parsley (2 Tbsp) . Season lightly with Salt (to taste) and Freshly Ground Black Pepper (to taste) . Cook for about 5 minutes, stirring occasionally.
Step 10
Add the Chicken Broth (2 cartons) and Crushed Tomatoes (1 can) along with the Cannellini White Kidney Beans (2 cans) and browned pork mixture. Bring to a simmer; then add Ditalini Pasta (1 cup) . Cook for additional 10 minutes or until pasta is al dente. Taste for seasoning.
Step 11
Just before serving, stir in the remaining Fresh Parsley (2 Tbsp) . Serve the soup piping hot in large bowls, topped with a generous amount of Parmesan Cheese (1 cup) .
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Nutrition Per Serving
Calories
437
% Daily Value*
Fat
11.2 g
14%
Saturated Fat
3.1 g
16%
Trans Fat
0.0 g
--
Cholesterol
49.3 mg
16%
Carbohydrates
49.0 g
18%
Fiber
9.9 g
35%
Sugars
6.8 g
--
Protein
28.7 g
57%
Sodium
1622.0 mg
71%
Vitamin D
0.2 µg
1%
Calcium
234.1 mg
18%
Iron
4.4 mg
24%
Potassium
416.3 mg
9%
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