Easy Pasta Fagioli

READY IN: 1hr 5mins

INGREDIENTS

  • 2tablespoonsolive oil
  • 3ouncesbacon or 3 ouncespancetta
  • 1mediumonion (Chopped)
  • 12 cupcelery (Chopped)
  • 4garlic cloves (Minced)
  • 28ouncescanned tomatoes (diced)
  • 1teaspoonoregano
  • 1teaspoonsalt
  • 1parmesan rind
  • 6cupschicken stock
  • 30ounces of canned great northern beans
  • 8ounces of dried rigatoni pasta
  • 12 teaspoonred pepper flakes
  • 14 cupparsley (chopped)
  • 1cupparmesan cheese
  • NUTRITION INFO

    Serving Size: 1 (441) g

    Servings Per Recipe:8

    Calories: 431.3

    Calories from Fat 141 g 33 %

    Total Fat 15.7 g 24 %

    Saturated Fat 5.3 g 26 %

    Cholesterol 47.6 mg 15 %

    Sodium 984.3 mg 41 %

    Total Carbohydrate50.9 g 16 %

    Dietary Fiber 8.2 g 32 %

    Sugars 6.6 g 26 %

    Protein 22.7 g 45 %

    DIRECTIONS

  • Heat the olive oil and cook the pancetta until cooked through.Do not drain the fat.
  • Add the onions, celery and garlic and cook through.
  • Add tomatoes, oregano, salt and parmesan rind.Bring to a boil, and turn down to medium heat and let it simmer for awhile.
  • Add the chicken stock, Half drain the beans and add to the pot, simmer a bit longer.
  • Add the pasta and red pepper to the pot and cook until the pasta is done.
  • Add the Parsley and Parmesan cheese simmer 5 minutes longer then serve with crunchy warm bread.
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