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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine the beans and 6 cups of water in a Dutch oven over high heat. Bring to a boil and let cook for 5 minutes, stirring occasionally. Remove from heat, cover, and let sit for 45 minutes. | 2. Drain the water, then add 10 cups more. Place over medium-high heat. Add the onion, celery, garlic, sage (whole and chopped), and rosemary to the beans; stir well. Bring to a boil, add the broth, and reduce heat to simmer. Cook 30 to 40 minutes or until the beans are just tender, stirring occasionally. | 3. Stir in the tomatoes and cook another 10 minutes. Add the pasta, salt, black pepper, and red pepper flakes. Continue cooking until the pasta is al dente, 5 to 7 minutes. | 4. Ladle into bowls and spoon some olive oil and Parmesan over the top of each serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cannellini	1	bag		-	-	-	-
onion	1		chopped	60.0	14.01	1.65	0.15
celery rib	2		chopped	-	-	-	-
garlic clove	5		chopped	-	-	-	-
sage leaf	4			-	-	-	-
sage	1	tablespoon	chopped	-	-	-	-
rosemary	1	tablespoon		2.227	0.3519	0.0563	0.0996
chicken broth	1	can		94.55	2.2875	13.481	3.1719999999999997
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
tubular pasta	1	cup	dried	-	-	-	-
kosher salt	1	tablespoon		-	-	-	-
black pepper	1	tablespoon	ground	17.319000000000003	4.4126	0.7169	0.2249
red pepper flake	1/4	teaspoon		-	-	-	-
extra virgin olive oil				-	-	-	-
parmesan cheese			grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.