Pasta e Fagioli
2016-02-15- Cuisine: Italian
- Course: Soup
- Skill Level: Easy
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- Servings: 8
- Prep Time: 10m
- Cook Time: 30m
Average Member Rating
(5 / 5)
2 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
336 -
Total Fat
7 g -
Saturated Fat
1 g -
Cholesterol
4 mg -
Sodium
66 mg -
Potassium
17 mg -
Carbohydrates
55 g -
Dietary Fiber
11 g -
Sugars
2 g -
Protein
17 g
Ingredients
- 2 tablespoons olive oil
- 1 chunk salt pork (about 4 ounces)
- 1-2 garlic cloves, sliced
- 2 tablespoons chopped onion
- 3 tablespoons chopped celery
- 2 tablespoons chopped carrots
- 6 cups water
- 1 can (29 ounces) tomato sauce
- 2 cans (15 ounces each) great northern beans, undrained
- 1 tablespoon chopped parsley
- 1-3/4 cups ditalini, uncooked
Method
Step 1
In a large pot heat oil. Fry salt pork over medium heat until browned and fat is rendered, about 10 minutes.
Step 2
Remove pork and add garlic to the pot. Sauté until brown, about 3 minutes. Remove garlic.
Step 3
Add vegetables and saute until translucent.
Step 4
Stir in water, tomato sauce, beans and parsley. Reduce heat and cover. Simmer for 10 minutes.
Step 5
Bring soup to a boil. Add macaroni and cook 10 minutes longer.
Step 6
Serve with grated Parmesan or crushed red pepper if you like.
This recipe works great in an Instant Pot. Cook pork and veggies as directed. When adding the water, sauce and beans, also add the pasta. Cook on manual at high pressure for 3 minutes, then use natural pressure release.