Cook pasta in boiling salted water.
Fry the garlic and panchetta in the oil yntil just golden. Add the tomatoes, water, basil and oregeno and cook for 10 minutes. Add the beans and continue cooking for an additional 10 minutes.
Add the pasta to the bean mixture, if the soup is too thick add pasta water to adjust the consistancy.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (127g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 92 (70%)|
|Amt Per Serving||% DV|
|Total Fat 10.3g||14 %|
|Saturated Fat 3.1g||15 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 24mg||7 %|
|Sodium 519.1mg||18 %|
|Potassium 136.9mg||4 %|
|Total Carbohydrate 1.2g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 1.1g|
|Protein 8.3g||12 %|
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: 132
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