In a large, heavy soup pot, heat olive oil over medium-low heat. Add bacon and cook until the fat is rendered but not browned, about 8 minutes. Add the onion and salt lightly to prevent burning. Add the celery and cook over medium heat, stirring occasionally until vegetables are soft, about 10 minutes. Add the garlic, sage and red pepper flakes, and cook for 1 minute.
Add the broth, tomatoes and beans. Bring to a boil over high heat, add the pasta, and reduce the heat to medium. Cook uncovered until the pasta is al dente, about 10 minutes. Taste and season as necessary. (Leftovers can be kept for a couple of days in the refrigerator and reheated. But if making the soup ahead, do not cook the pasta until shortly before serving. It tends to absorb liquid and get soggy as it stands.)
Ladle into bowls and pass the parmesan cheese at the table for sprinkling over the soup.
The name of the soup is pronounced Pasta Fazool.
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|Serving Size: 1 Serving (3149g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 2813 (56%)|
|Amt Per Serving||% DV|
|Total Fat 312.6g||417 %|
|Saturated Fat 138.5g||692 %|
|Monounsaturated Fat 113.7g|
|Polyunsanturated Fat 38.8g|
|Cholesterol 1369mg||421 %|
|Sodium 3136mg||108 %|
|Potassium 8274.4mg||218 %|
|Total Carbohydrate 216.2g||64 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 215.1g|
|Protein 331.4g||473 %|
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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: 5023
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