My Page
My Cookbooks
  • Main Cookbook
    Premium Members can have more than one cookbook in this list. They can keep private cookbooks just for organizing their recipes, or share them publicly with friends or the world. Learn more
My Account

No current photos.

Share Your Photos!

is this recipe not exactly what you are looking for?

Try these similar recipes»

or

Browse similar recipes by category

what's popular now

Almond Joy Cheesecake

By: ORBaker

Chinese Corn and Chicken Soup

By: marisk

Korean Beef Noodles (Seoul Food)

By: Sue L (*Lorie*)

Caribbean Lime Steak

By: Recipe Junkie

Bath Buns

By: pattikay in L.A.

More Popular Recipes

White Bean Pasta E Fagioli

Recipe #301286 | 1½ hours | 20 min prep | SERVES 4 -6 (Change Servings)
(0) RATE IT NOW READ REVIEWS

KissKiss

RECIPE BY: KissKiss

Another great recipe from italianfoodforever.com that I've adapted. This soup-from-scratch recipe requires a bit of chopping, but the end result is SO worth it. Be sure to include the toasted baguette, as it really makes the dish. Then all you need is a green salad and some good wine.

Posted on: Apr 29, 2008

Print Recipe

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 carrot, peeled and chopped
  • 2 celery rib, peeled and chopped
  • 1 small red onion, peeled and chopped
  • 2 garlic clove, peeled and minced
  • 6 cups chicken broth (plus extra for re-wetting leftovers)
  • 2 (15 ounce) cans cannellini beans, drained and rinsed (or 3 cups cooked cannellini beans)
  • salt and pepper, to taste
  • 1/4 cup Italian parsley, chopped
  • 1 teaspoon dried oregano
  • 3-4 tomato, chopped (I used canned whole tomatoes)
  • 2 cups ditalini (or any other small pasta like macaroni or shells)
  • 2/3 cup parmesan cheese, grated (plus extra for finishing)
  • 4-6 pieces baguette, split, toasted and buttered

    • Directions

    1. 1
      Heat the olive oil in a large soup pot, and cook the onion, celery, carrot, and garlic until soft and fragrant (about 15-20 minutes).
    2. 2
      Add four cups of the broth and the beans to the pot and cook for 10 minutes over med-high heat.
    3. 3
      Season with salt and pepper, oregano, and half of the parsley. Be careful with the salt, as salty Parmesan cheese will be added later.
    4. 4
      Cut the tomatoes in half, squeeze out the juice and seeds, chop the tomatoes into a small dice, and add to the pot. Add the pasta and cook until pasta is tender (about 10-15 minutes - check package instructions).
    5. 5
      Add the remaining two cups broth, the Parmesan cheese, and the remaining parsley. Heat for two minutes, mixing well.
    6. 6
      Place toasted baguette pieces in four to six low bowls (the amount of bowls/servings depends on appetites), and ladel the soup over the bread. Sprinkle on some additional Parmesan and serve.

    Questions about this recipe?

    Spot an error in this recipe?

    Read all 0 reviews
    Nutrition Facts

    Serving Size 1 (880g)

    Recipe makes 4 servings

    Calories 898
    Calories from Fat 156 (17%)
    Amount Per Serving %DV
    Total Fat 17.4g 26%
    Saturated Fat 5.2g 26%
    Monounsaturated Fat 8.2g
    Polyunsaturated Fat 2.6g
    Trans Fat 0.0g
    Cholesterol 14mg 4%
    Sodium 1849mg 77%
    Potassium 2105mg 60%
    Total Carbohydrate 137.6g 45%
    Dietary Fiber 19.8g 79%
    Sugars 8.0g
    Protein 48.5g 96%
    Vitamin A 6392mcg 127%
    Vitamin B6 0.5mg 26%
    Vitamin B12 0.7mcg 12%
    Vitamin C 20mg 34%
    Vitamin E 2mcg 8%
    Calcium 491mg 49%
    Iron 13mg 72%

    detailed view...

    how is this calculated?

    Recipezaar Home | E-mail this Page

    Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue

    Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate

    UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance

    © 2007 Scripps Networks, Inc. All rights reserved