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Lombardo's Restaurant Pasta Fagioli Soup
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- #20909
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
3 tablespoons olive oil
6 ounces chopped pancetta
1 can (10 ounce size) cannellini beans
1 can (10 ounce size) red kidney beans
1 can (16 ounce size) peeled crushed tomatoes
1 medium red onion, chopped
3 stalks celery, chopped
8 ounces ditallini pasta
salt and pepper, to taste
directions
In a soup pot, saute onions and pancetta in olive oil until the onions and bacon are translucent and a light golden color. Add celery, and continue sauteing for a couple of minutes. Add canned beans and crushed tomatoes, plus two cups of water and salt and pepper.
Bring to a boil, then simmer for 45 minutes. Cook pasta separately, adding just before soup is served.
added by
supersalad
nutrition data
611 calories, 11 grams fat, 94 grams carbohydrates, 36 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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