Lunch

Tuscan pasta e fagioli is for Lunch.

Tuscan pasta e fagioli takes 15 minutes to prepare.

Tuscan pasta e fagioli takes 60 minutes to cook.

Tuscan pasta e fagioli makes 6 servings.

The ingredients for Tuscan pasta e fagioli are:

1 tbsp butter
pancetta, cut into chunks
2 medium-small onions, diced
3-4 garlic cloves, minced
2 sprigs of rosemary
Dash of salt, pepper, crushed red pepper to taste
1/3 bottle white wine (or less)
4-6 cups chicken stock
2 cans of Great Northern Beans
1/2 cup ditallini pasta

Here is how you make Tuscan pasta e fagioli:

1. Melt butter over medium heat, once its melted, add the pancetta and cook until the fat has rendered and its a bit crispy.2. Add onion and garlic, cook until onion starts to get translucent, about 4 minutes. Add white wine , rosemary sprigs and other seasoning and simmer for 10 minutes. 3. Add beans and chicken stock, bring to a boil then reduce heat to a simmer for 20-40 minutes4. Remove from heat and blend bean mix with a stick blender until smooth.5. Return to heat and add pasta, cook 6-7 minutesMakes 6, 8 oz servings.Number of Servings: 6Recipe submitted by SparkPeople user CUTELOVERERIN.

The nutritional information for Tuscan pasta e fagioli is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 294.5

• Total Fat: 3.8 g
• Cholesterol: 16.0 mg
• Sodium: 1,359.5 mg
• Total Carbs: 47.6 g
• Dietary Fiber: 9.9 g
• Protein: 16.9 g

Tuscan pasta e fagioli is Italian cuisine.