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Ingredientes
- 1 whl onion minced
- 1/2 x garlic head chopped
- 1/4 c. extra virgin olive oil
- 1 lrg carrot chopped
- 2 lrg celery rib minced
- 2 x pork bones with marrow - (to 3)
- Â Â (or possibly 2 to 3 pork spare ribs)
- 2 can cannelli beans with juice
- 4 x chicken bouillon cubes dissolved in
- 4 c. water
- Â Â (or possibly 1 large can College Inn chicken broth)
- 3/4 c. white wine or possibly 3/4 c. beer
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 lb ditalini pasta
- Â Â Parmesan cheese
Direcciones
- Put onion and garlic in a sauce pan with the oil over medium heat till pale gold. Add in the carrots, celery and pork bones and saute/fry for about 15 min stirring occasionally (vegetables should be tender).
- Add in the broth and wine or possibly beer and cook for about 25 min. Scoop up about 1/2 c. of beans and mash them and return to the soup. Add in the salt and pepper.
- Cook pasta according to directions, drain and keep in colander.
- Add in pasta to soup bowl and pour soup over it, dust with parmesan cheese. Great with a crusty Italian bread and Italian salad.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2417g | |
| Calories 864 | |
| Calories from Fat 531 | 61% |
| Total Fat 59.92g | 75% |
| Saturated Fat 9.11g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3240mg | 135% |
| Potassium 1652mg | 47% |
| Total Carbs 27.66g | 7% |
| Dietary Fiber 5.3g | 18% |
| Sugars 13.52g | 9% |
| Protein 22.07g | 35% |
