Tortellini Pasta e Fagioli

October 07, 2014

152

This Tortellini Pasta e Fagioli is a hearty rendition of the traditional Italian soup. This soup known for its "pasta and beans" is flavorful, rustic and easy to prepare.

1 – 14.5 ounce can of cannellini (white kidney) beans
4 ounces sliced pancetta, chopped
2 tablespoons olive oil
2 ounces sliced prosciutto, chopped
1 medium red onion, diced
3 celery ribs, diced
4 garlic cloves, minced
1 tablespoon freshly chopped rosemary
1 ½ teaspoons dried oregano
1 bay leaf
4 cups chicken broth
1 – 28 ounce can whole peeled tomatoes
1 box of dried cheese tortellini
Salt and pepper to taste
Parmesan cheese, for serving

Drain and rinse cannellini beans, and set aside. In a large pot, heat olive oil and add the chopped pancetta, and cook until lightly brown, about 5 minutes. Once browned, remove from pot and onto a paper...
See the full directions on my site

Nutritions

Calories
216

Sodium
687mg
28% DV

Fat
14g
22% DV

Protein
7g
14% DV

Carbs
10g
3% DV

Fiber
3g
12% DV