Servings:4 | Calories:532 | Total Fat:19g | Chol:30mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 19g
29 %
Sat Fat 6g
30 %
Total Carb 59g
20 %
Fiber 14g
56 %
Sugars 8g
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Cholesterol 30mg
10 %
Sodium 2918mg
122 %
Protein 33g
66 %
Calories:
54% Others combined
17% Ditalini pasta
14% Parmigiano-Reggiano
13% Chicken broth
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
2 tablespoons extra-virgin olive oil, 2 turns of the pan 4 slices pancetta or 1/4 pound thick cut prosciutto, chopped 1 medium onion, chopped 2 ribs celery, chopped 2 large cloves garlic, crushed 1 medium zucchini, diced 1 bay leaf, fresh or dried 1 can white beans, cannellini 1 can garbanzo beans, ceci Salt and freshly ground black pepper 8 cups chicken broth or stock 1 cup ditalini pasta or mini penne pasta 1/2 pound green beans, trimmed and cut into 1 inch pieces 10 ounces triple washed spinach, stems removed and coarsely chopped, or any other dark greens 1/2 cup grated Parmigiano-Reggiano or Romano, plus extra to pass at the table 12 to 16 leaves fresh basil, torn or shredded or 1/4 cup chopped parsley leaves
Directions : View recipe directions on foodnetwork.com
