| Level: | Easy |
| Total: | 25 min |
| Active: | 15 min |
| Yield: | 2 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon finely chopped green onions
- 1 tablespoon finely chopped pancetta
- 1/4 cup chopped tomatoes
- 1/2 teaspoon chopped fresh garlic
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh Italian parsley
- 1 1/2 cups cooked white cannellini beans
- 1 cup chicken broth
- Splash white wine
- Salt and pepper, to taste
- 2 cups cooked ditalini pasta
- 1 tablespoon grated Romano
Instructions
- Pour olive oil in a saucepan and heat oil, then add green onions and pancetta. Cook until onions are soft, a few minutes, then add tomatoes, garlic, basil and parsley and cook until tomatoes break down. Add beans, chicken broth and wine, bring to boil and cook about 10 minutes. Season to taste. Add pasta and Romano, mix well and serve.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 814 |
| Total Fat | 20 g |
| Saturated Fat | 4 g |
| Carbohydrates | 120 g |
| Dietary Fiber | 13 g |
| Sugar | 6 g |
| Protein | 32 g |
| Cholesterol | 10 mg |
| Sodium | 1045 mg |
| Serving Size | 1 of 2 servings |
| Calories | 814 |
| Total Fat | 20 g |
| Saturated Fat | 4 g |
| Carbohydrates | 120 g |
| Dietary Fiber | 13 g |
| Sugar | 6 g |
| Protein | 32 g |
| Cholesterol | 10 mg |
| Sodium | 1045 mg |
Reviews
This was pretty boring and the ratio for ingredients seemed off
Yummy and so simple! Will add a little extra pancetta next time.