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Ingredients
- 2 Tbsp. extra virgin olive oil
- 2 oz. pancetta, chopped
- 1-2 sprigs fresh rosemary
- 1 sprig fresh thyme
- 1 medium onion, finely chopped
- 1 small carrot, finely chopped
- 1 rib celery, finely chopped
- 4 large cloves garlic, minced
- Salt and pepper
- 2 - 15 oz. cans cannellini (white) beans
- 1 - 28 oz. can San Marzano tomatoes, crushed
- 2 cups water
- 1 quart low sodium chicken stock
- 1 cup dried ditalini or other small pasta
- Fresh basil leaves
- Grated Parmigiano Reggiano or Locatelli for serving
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1978g | |
| Calories 1566 | |
| Calories from Fat 430 | 27% |
| Total Fat 48.62g | 61% |
| Saturated Fat 12.43g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 1637mg | 68% |
| Potassium 2054mg | 59% |
| Total Carbs 211.63g | 56% |
| Dietary Fiber 13.6g | 45% |
| Sugars 14.85g | 10% |
| Protein 74.52g | 119% |
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