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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a large pot over medium-high heat, then add the pancetta and saute until lightly browned. Add the onion and celery, continue cooking, stirring occasionally, until softened, about 5 minutes. Add the garlic, oregano, and pepper flakes, saute on minute. | 2. Add the tomatoes and deglaze the bottom of the pan. Add cheese rind, beans, and simmer 10 minutes. Add the stock and water, bring to a boil, then add pasta and cook until tender, according to package directions. | 3. Remove from heat and discard cheese rind. Add parsley and black pepper, adjust seasoning, and serve in individual bowls, drizzled with a small amount of extra-virgin olive oil. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
pancetta	3	ounces	chopped	75.65	0.0	16.83	0.425
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
celery	1	stalk	chopped	10.24	1.9008	0.4416	0.1088
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
red chili pepper flake	1/4	teaspoon		75.65	0.0	16.83	0.425
tomato	28	ounces	canned diced	182.5707	40.4831	9.5254	1.5876
parmesan	1	piece	rind	-	-	-	-
cannellini bean	2	cans	drained rinsed	75.65	0.0	16.83	0.425
chicken broth	1	quart	low sodium	-	-	-	-
water	1	quart		-	-	-	-
salt	1	teaspoon		-	-	-	-
pasta	8	ounces		156.4892	22.6796	3.4927	5.239
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
black pepper			ground	-	-	-	-
parmesan cheese			grated	-	-	-	-

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