This is an amazing, rich and delicious soup! This will warm your soul
Drain 1 can of beans and set aside. Place contents of other 2 cans of beans in food processor and puree until smooth. Mix the whole beans into the puree and set aside.
In a large soup pot heat 1/4 cup of olive oil, add onion and cook until golden. About 5 minutes. Add garlic, pancetta, parsley, rosemary and oregano. Cook for 4 minutes, remove the pot from heat and transfer sautéed ingredients to food processor. Process until smooth.
Return pureed ingredients to the pot along with the remaining 1/4 cup of olive oil, the bean mixture and 4 cups of stock. Bring to a boil and add the tomatoes, red pepper flakes and the pasta. Cook until the pasta is al dente, add some water if the soup gets too thick.
Serve immediately, sprinkled with some chopped oregano and drizzled with olive oil.
This recipe can be simplified by using dried herbs instead of fresh and by cooking the pasta separately while the other ingredients come together.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1017g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 833 | ||
Calories from Fat: 237 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.3g | 35 % | |
Saturated Fat 6g | 30 % | |
Monounsaturated Fat 12.4g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 58.2mg | 18 % | |
Sodium 2028.9mg | 70 % | |
Potassium 667.2mg | 18 % | |
Total Carbohydrate 108.9g | 32 % | |
Dietary Fiber 17.3g | 69 % | |
Sugars, other 91.7g | ||
Protein 42.8g | 61 % | |
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: 833
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