Fresh herbs and beans star in this basic Italian soup.
Place beans in a large pot. Add enough cold water to cover beans by 3 inches. Let stand overnight.
Drain beans well. Return to pot. Add 16 cups water, unpeeled garlic, and celery stalk. Bring to boil; reduce heat to low and simmer 1 hour 15 minutes, stirring occasionally.
Meanwhile, heat 2 tablespoons oil in a heavy large skillet over medium-high heat. Add chopped garlic and saute until golden brown. Add tomatoes with juices, rosemary, sage, and sea salt, stirring to combine. Add vegetable mixture to bean mixture in pot. Simmer soup until beans are tender, about 45 minutes.
Cook pasta in another large pot of boiling salted water until tender but still firm to the bite. Drain well. Add cooked pasta and remaining oil to soup, stirring to combine. Thin soup with more water, if desired. Season, to taste, with salt and pepper. Sprinkle Parmesan on top.
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Serving Size: 1 Serving (2315g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 843 | ||
Calories from Fat: 28 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.1g | 4 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 178016mg | 6138 % | |
Potassium 6669.9mg | 176 % | |
Total Carbohydrate 86.4g | 25 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 86g | ||
Protein 117.1g | 167 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 843
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