Appetizers / Soups / Salads

Mikey's Pasta e Fagioli is for Soup.

Mikey's Pasta e Fagioli takes several minutes to prepare.

Mikey's Pasta e Fagioli takes several minutes to cook.

Mikey's Pasta e Fagioli makes 6 servings.

The ingredients for Mikey's Pasta e Fagioli are:

2 cups dried cannellini
3 Tbs. olive oil
1 onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 large garlic cloves, minced
8 cups homeade chicken stock, or as needed
1 1/2 cups diced canned plum tomatoes
2 tsp. salt, plus more, to taste
Freshly ground pepper, to taste
1/2 lb. small dried pasta (rotini)
OPTIONAL: Grated Parmigiano-Reggiano cheese for serving

Here is how you make Mikey's Pasta e Fagioli:

Pick over the beans and discard any misshapen beans and stones. Rinse the beans, drain and place in a saucepan. Add water to cover and bring to a boil over high heat. Boil for 2 minutes, then remove from the heat, cover and let stand for 1 hour. Drain.In a Dutch oven or saucepan over medium heat, warm the olive oil. Add the pancetta and saut?, stirring often, until softened, about 5 minutes. Add the onion, carrots, celery and garlic and saut?, stirring often, until softened, about 8 minutes. Add the water, beans, tomatoes and 2 tsp. salt and bring to a boil. Cover, reduce the heat to low and simmer until the beans are very tender, about 1 hour.When the soup is almost ready, bring a large saucepan three-fourths full of salted water to a boil over high heat. Add the pasta, stir well and cook until barely al dente (tender but firm to the bite), about 8 minutes or according to the package instructions. Drain the pasta and add it to the soup. Simmer for 5 minutes more.Number of Servings: 6Recipe submitted by SparkPeople user MAURMAUR.

The nutritional information for Mikey's Pasta e Fagioli is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 551.8

• Total Fat: 11.4 g
• Cholesterol: 9.6 mg
• Sodium: 1,351.8 mg
• Total Carbs: 86.2 g
• Dietary Fiber: 16.4 g
• Protein: 29.1 g

Mikey's Pasta e Fagioli is Italian cuisine.