"Pasta e fogioli is a much loved peasant dish, which is basically an Italian bean and pasta soup. It's flavors come from fresh herbs, like sage and rosemary, and it often includes tomatoes and pancetta. When paired with cheesy garlic sticks, you'll think you've gone to Italy!" (Cuisine At Home, Issue 97, Feb. 2013, pg. 29)
SOAK beans in 6 cups water in a large pot, covered, refrigerated overnight or at least 8 hours.
ADD baking soda to pot. Bring beans to a boil; boil 10 minutes.
DRAIN and rinse beans, then transfer to a 7- to 8-quart slow cooker. Stir in 5 cups broth.
COOK pancetta in a saute' pan over medium heat until crisp, transfer to a paper-towel-lined plate, and set it aside. Reserve 3 Tbsp. drippings.
SAUTE' onion, carrot, and celery in drippings in same pan over medium-high heat until onion begins to brown, 6-7 minutes. Stir in tomato paste and garlic; cook until fragrant, 1 minute.
DEGLAZE pan with remaining 1 cup broth, scraping up any browned bits. Pour mixture over beans in a slow cooker. Tie rosemary and sage sprigs, and bay leaf in a piece of cheesecloth; add to slow cooker.
COVER slow cooker and cook beans until tender on high setting, 3-4 hours, or on low setting, 4-5 hours. Stir in tomatoes; season soup with salt and pepper. Cover slow cooker and cook 1 hour more.
MEANWHILE, COOK pasta in a large pot of boiling water according to package directions; drain.
DIVIDE pasta among bowls; ladle soup over pasta. Garnish each serving of soup with Parmesan, minced sage, and pancetta.
Nutritional Info. Per Serving: 351 cal.; 8g total fat (2g sat); 17mg cool; 634mg sodium; 52g carb; 16g fiber; 20g protein
If your cooked pancetta doesn't render enough drippings (3 Tbsp.), make up the difference with olive oil.
To eliminate impurities specific to kidney beans, boil them for 10 minutes prior to slow cooking.
Because acidic foods slow their cooking process, add the tomatoes once the beans are tender.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (326g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 113 (87%)|
|Amt Per Serving||% DV|
|Total Fat 12.6g||17 %|
|Saturated Fat 7.9g||39 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 33.3mg||10 %|
|Sodium 170.3mg||6 %|
|Potassium 167.9mg||4 %|
|Total Carbohydrate 3.7g||1 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 2.7g|
|Protein 2g||3 %|
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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: 130
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