Pasta e Fagioli ala Weeble recipe
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Ingredients
- 1 cup ditalini pasta 3 tablespoons olive oil 1 onion, diced 4 slices bacon, diced 2 cloves garlic, minced 1 quart chicken broth 1 (15 ounce) can Romano beans, drained ¼ cup tomato paste 1 pinch crushed dried chile pepper 2 tablespoons chopped fresh parsley salt and ground black pepper to taste 4 teaspoons grated Romano cheese, or to taste
Nutrition Info
- 381.2 caloriescarbohydrate: 44.3 gcholesterol: 17.5 mgfat: 15.9 gfiber: 8.8 gprotein: 15.8 gsaturatedFat: 3.2 gservingSize: -sodium: 1679.9 mgsugar: 5 gtransFat: : -unsaturatedFat: : -
Directions Pasta e Fagioli ala Weeble
Directions
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Fill a large pot with lightly salted water and bring to a rolling boil over high heat, stir in the ditalini, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 6 minutes, drain.
Heat olive oil in a large pot over medium heat, stir in onion and bacon and saute until onions are soft, about 5 minutes. Stir garlic into onion mixture, cook over medium-low heat just until fragrant, about 1 minute.
Stir chicken broth, beans, tomato paste, and chile pepper into onion-bacon mixture, bring to a simmer and cook until fully heated through, about 10 minutes. Stir ditalini and parsley into the soup, season with salt and pepper. Sprinkle each serving with Romano cheese.