RECIPE-Pasta Fagioli



What is more satisfying than a bowl of home-made soup on a cool day in the Mid-Atlantic states. On most of my days off, like Monday, I like to cook a family favorite, or try a new recipe baking. Today’s recipe is Pasta Fagioli, because I have all the ingredients on hand without having to run to the grocery store. Your comments are always welcomed.

PASTA FAGIOLI

Makes: 6 servings Prep:10 minutes
Cook :11 minutes

Ingredients:

1 Tablespoon olive oil

3 cloves garlic, finely chopped

2 cans ( 14 1/2 ounces each) reduced-sodium chicken broth

2 cans (8 ounce each ) no salt added tomato sauce

1 teaspoon Italian seasoning

1/2 pound Ditalini pasta

4 carrots, peeled and sliced into coins

2 cans ( 15 ounces each) cannellini beans, drained and rinsed

1/4 pound Capicola ( spicy Italian ham) or Prosciutto or you can use ham.

A few words about Capicola luncheon meat :

( Capicola is  a traditional Neapolitan Italian cold cut (salume) made from pork shoulder or neck and dry-cured whole.)

{The Neapolitan Italian spelling, “‘Capocollo'”, is derived from Latin, “caput collum”. It is similar to the more widely known cured ham, Prosciutto, because they are both pork-derived cold-cuts that are used in similar dishes.}

1/2 teaspoon salt

1/4 teaspoon black pepper
Grated Parmesan cheese (optional)

DIRECTIONS:

1. Heat oil in saucepan over medium-high heat. Add garlic and cook 1 minute. Stir in broth, 2 cups water, the tomato sauce and Italian seasoning. Bring to a boil.
Add pasta and carrots: simmer for 10 minutes, stirring occasionally.

2. Stir in beans, Capicola, salt and black pepper. Heat through.

3. Serve warm with grated Parmesan cheese if desired.

Nutritional Information Per serving:

Calories : 349
Fat : 5 gram ( 1 gram sat.)
protein : 17 grams
Carbohydrate : 59 grams
fiber: 9 grams
sodium: 764
cholesterol: 12 mg

Iron: 57 % (percent)
Vitamin A 7 %
Vitamin c 21 %
Calcium 11%
Magnesium 18 % (approx)
Folate 21 % (approx) from Allrecipes.com

Recipe from : Family Circle magazine October 17, 09 issue

Thank-you for reading my blog and this recipe.
Your comments are always welcomed. There are many versions of this soup. Please let me know of your version.

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1 Comment (+add yours?)

  1. Sandeep Kumar
    Oct 27, 2010 @ 14:46:27

    very nice RECIPE..
    and I love pasta..
    thanks for the post..

    Like

    Reply

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