Pasta fagioli with cranberry beans

Votes: 1

Time: 2 hours 25 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 574, total fat 26 G., saturated fats 6 G., proteins 25 G., carbohydrates 63 G., fiber 15 G., cholesterol 15 mg, sodium 728 mg, sugar 4 G.

This healthy Italian pasta dish uses fresh cranberries (or Romaine beans), but you can also use dried ones if you soak them in water overnight. First, the beans are cooked with spices until almost tender, then small pasta, such as shells or ditalini, is added one by one, followed by kale, grated Parmesan, and fresh herbs. Right at the beginning of the cooking time, add a rind of Parmesan cheese and a slice of pancetta. These will add an even richer flavor and aroma to the dish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

5 tbsp extra-virgin olive oil + extra for drizzling
5 cloves garlic, crushed
1 small onion, coarsely chopped
1/4 tsp red pepper flakes, or to taste
1 teaspoon finely chopped fresh rosemary
1 slice of pancetta weighing 60 g (optional)
5 canned whole San Marzano tomatoes, crushed by hand
1.2 kg fresh cranberries, peeled (or 1 cup dried cranberries, soaked overnight in water)
2 bay leaves
1 parmesan rind + 0.5 cup grated parmesan, plus extra for serving
2 cups fine pasta, such as shells or ditalini
1 bunch kale, stems and veins trimmed, leaves chopped
1/4 cup coarsely chopped fresh parsley

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: pasta, kale, Parmesan cheese, red pepper flakes, bay leaf, San Marzano tomatoes, pancetta, rosemary

Cooking the dish according to the recipe:

In a large saucepan, heat 3 tablespoons of olive oil over medium heat. Add the garlic, onion, red pepper, rosemary, and pancetta, if using, and cook for 2 minutes. Add the tomatoes and cook for another 2 minutes, seasoning with salt to taste. Add the beans, 3 quarts of water, bay leaf, and Parmesan rind. Cover and bring to a boil, then reduce heat to low and simmer until the beans are tender, 1 1/2 to 2 hours.
Remove the lid and bring the beans to a vigorous boil over high heat. Add the pasta and cook until al dente, about 8 minutes. Add the kale and cook, stirring occasionally, until tender, another 5-6 minutes. The soup should be thick and creamy; thin with water if necessary.

Remove the bay leaf, Parmesan rind, and pancetta, if using. Add the grated Parmesan, parsley, and the remaining 2 tablespoons olive oil; season with salt and pepper to taste. Drizzle with olive oil and sprinkle with grated Parmesan.

Categories:

recipe / Healthy eating / Dishes rich in fiber / Calorie content of prepared meals / Main courses / Pasta / Food Network - recipes / Italian cuisine

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