Classic Italian Pasta e Fagioli
- 2 cups cranberry beans
- 6 cups cold water
- 1/2 cup white wine
- 2 cups beef broth
- 4 1/2 cups chicken broth
- 3 cloves crushed garlic
- 1 tbsp tomato paste
- 2 tbsp fresh parsley chopped
- 1 (8 ounces) package farfalle pasta
- 1/3 cup cheese grated Parmesan
- 1 tbsp olive oil
- 2 tbsp cheese grated Parmesan
In an enormous pot, place cranberry beans and water. Heat to the point of boiling. Spread container and turn the heat off. Permit to represent one hour on the burner.
Channel beans and come back to the enormous cooking pot. Include wine, hamburger soup, and chicken stock. Bring to the boil, spread, and stew for 30 minutes.
Puree half of the beans. Come back to the pot. Include the garlic, tomato glue, parsley, and farfalle pasta. Stew delicately, revealed, for 25 to 30 minutes, or until pasta is delicate and soup is thick. Mix in the ground Parmesan cheese. Embellishment it with sprinkled olive oil and extra ground Parmesan cheese.
Nutrition Facts (Per Serving): Calories 261, Carbohydrates 17g, Protein 31g, Fat 5g