Heat the olive oil in a heavy pot over medium heat. Add the pancetta, onion, garlic, celery, and parsley,and saute for 6 minutes, stirring often. Stir in the artichokes and saute for 5 minutes, stirring often. Add the tomatoes, salt, pepper, and water, mix well, and bring to a simmer. Cook for 30 minutes. Add the pasta and cook until al dente, about 7-8 minutes. Serve the soup hot showered with the cheese. NOTES : This recipe is by Chef Carlo Middione of Vivande Ristorante in San Francisco California. His suggestion for the type of short pasta to use is ditalini, lumanche, conchigliette, or rigatoncini. Recipe by: The Magazine of La Cucina Feb 1998 Posted to MC-Recipe Digest by John Pellegrino
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (300g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 89 (47%)|
|Amt Per Serving||% DV|
|Total Fat 9.9g||13 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 4.4g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 27.6mg||8 %|
|Sodium 305.3mg||11 %|
|Potassium 70.4mg||2 %|
|Total Carbohydrate 20.7g||6 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 20.7g|
|Protein 4.3g||6 %|
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: 189
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