Hearty soup
Bring beans and water to a boil and boil 2 minutes. Remove from heat and let stand, covered 1 hour. Do not drain beans or discard soaking liquid.
Heat 1/4 cup oil and saute onions with 1/2 teaspoon salt, stirring occasionally, until beginning to brown. Add carrots, celery, garlicl, parsley, rosemary and pepper and saute stirring occasionally 5 minutes. Add beans with their soaking liquid and Parmensan rind. Simmer, covered until beans are very tender, 1 1/2 to 2 1/2 hours. adding more if necessary to keep beans covered and stirring more frequently toward end of cooking. Remove from heat and stir in 1/4 cup oil and remaining 1/4 teaspoons salt, Cool, uncovered 20 minutes.
Discard rind and coarsely puree soup in blender.
Return soup to pot and reheat over low heat. Thin with water if desired. Season with salt and pepper.
While soup is reheating, cook pasta and drain. Toss with 2 Tablespoon oil and pepper to taste.
To serve, ladle soup into bowls and top with spoonfuls of pasta, then drizzle with additional oil.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2484g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 420 | ||
Calories from Fat: 152 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.9g | 23 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 11g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 62.1mg | 19 % | |
Sodium 568.1mg | 20 % | |
Potassium 422.7mg | 11 % | |
Total Carbohydrate 56.7g | 17 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 54.3g | ||
Protein 10.9g | 16 % | |
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: 420
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