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Ingredientes
- 1 pound cannellini (white kidney) beans
- 4 quarts water
- 6 cups chicken stock
- 3 large potatoes, peeled
- 3 sprigs fresh rosemary
- 2 bay leaves
- 1/2 cup (about 6 slices) bacon or pancetta
- 4 cloves garlic, peeled
- 1/4 cup extra-virgin olive oil
- 1 medium onion, chopped
- 2 medium carrots, peeled and shredded
- 2 cups canned Italian plum tomatoes with their liquid, crushed
- Salt and pepper
- 3/4 lb. ditalini or any small pasta
- Grated Parmigiano-Reggiano cheese
View Full Recipe at Comfy Cuisine
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 6800g | |
| Calories 1430 | |
| Calories from Fat 518 | 36% |
| Total Fat 58.71g | 73% |
| Saturated Fat 9.05g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3217mg | 134% |
| Potassium 6162mg | 176% |
| Total Carbs 199.36g | 53% |
| Dietary Fiber 37.9g | 126% |
| Sugars 27.35g | 18% |
| Protein 37.96g | 61% |
