THIS IS A LEFTOVER RECIPE FOR USE WITH THE BEANS IN A POT MASTER RECIPE Saute pancetta with carrot, onion, celery and garlic in large saucepan until vegetables have softened and turned light brown in places. Add parsley and rosemary sprigs, celery leaves, bay leaf and beans (along with their cooking liquid). Stir in broth and simmer 30 minutes or so, stirring occasionally so beans dont stick. Mash or puree half the solids and return to pot. Add pasta and cook al dente, about 10 minutes. Serve drizzled with olive oil and sprinkled with Parmesan and parsley. For a spicier soup, 1/4 tsp of red pepper flakes can be added with the stock and beans. NOTES : Serve with crusty Italian bread. Recipe by: SF Chronicle; Jun 7, 1995 - WEEKEND COOK Posted to MC-Recipe Digest V1 #1000 by Judi Moseley
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|Serving Size: 1 Serving (211g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 132 (48%)|
|Amt Per Serving||% DV|
|Total Fat 14.7g||20 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 43.4mg||13 %|
|Sodium 694.7mg||24 %|
|Potassium 340.4mg||9 %|
|Total Carbohydrate 20.8g||6 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 20.4g|
|Protein 14.2g||20 %|
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Calories per serving: 274
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