Try this Macaroni and Cannellini Bean Soup with Rosemary recipe, or contribute your own.
Suggest a better description(From Cooks Magazine, March, 1990) To Cook: Heat 4 Tabsp oil in a soup kettle. Add garlic; saute until fragrant, about 30 seconds. Add tomatoes and rosemary; simmer until tomatoes releasetheir juices, about 5 minutes. Add rehydrated beans and 1 quart water; bring to boil and simmer til beans are tender, about 1 hour (Note: If using canned beans, add them along with only 3 1/2 cups water; bring to boil and simmer for only 10 minutes.) Transfer half the soup to a food processor or blender; puree. Return puree to the soup in the kettle; return soup to boil. Add ditalini and 2 teasp salt; simmer until pasta is just tender, about 10 minutes. Let stand 1 hour to allow flavors to meld. (Can be cooled, covered, and refrigerated up to 2 days.) To Serve: Warm soup over low heat. Ladle soup into warm soup bowls. Drizzle 1/2 Tabsp olive oil and sprinkle 1/8 teasp pepper over each portion. Serve immediately. Posted to FOODWINE Digest 09 Jan 97 From: Gretl Collins
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Serving Size: 1 Serving (294g) | ||
Recipe Makes: 4 | ||
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Calories: 266 | ||
Calories from Fat: 57 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.4g | 8 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 20.4mg | 6 % | |
Sodium 88mg | 3 % | |
Potassium 945.5mg | 25 % | |
Total Carbohydrate 42.6g | 13 % | |
Dietary Fiber 9.9g | 40 % | |
Sugars, other 32.8g | ||
Protein 12.1g | 17 % | |
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: 266
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