Soak beans in water 4 hours or overnight. Rinse beans and place in pot, cover with stock and water; add the halved onion and bay leaf. Bring to a boil, reduce heat a bit and simmer at a rapid bubble for 35-40 minutes until tender. Remove bay and onion, and purée half the beans and half their stock.
Heat a skillet over medium-high heat with EVOO, 4 turns of the pan. Add chopped pancetta and render 2-3 minutes then add the chopped onions, celery, carrots, rosemary, thyme, garlic, chili pepper and season with salt and pepper. Cook vegetables partially covered to soften, about 12-15 minutes, stirring occasionally.
Bring a pot of water to a boil for the pasta. When water is boiling, salt it, drop the pasta and cook to al dente.
While the pasta is working, stir in tomato paste to vegetables until fragrant, if using. Deglaze the pan with white wine. Add bean purée and whole beans with stock; stir to combine.
Reserve 1/2 cup starchy cooking water, add to sauce. Drain pasta and toss with sauce and parsley, cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (785g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 196 (47%)|
|Amt Per Serving||% DV|
|Total Fat 21.7g||29 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 12.3g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 22.5mg||7 %|
|Sodium 22868.6mg||789 %|
|Potassium 1381.6mg||36 %|
|Total Carbohydrate 29.8g||9 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 27.7g|
|Protein 25.8g||37 %|
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: 421
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!