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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. If you’re using dried beans, sort them to remove stones or damaged beans and loose skins, soak them overnight and change the water at least once. | 2. Cook the beans in 2 liters (8 cups) of water, with the pancetta, garlic, rosemary and salt to taste until done—they should be quite soft. | 3. Remove half the beans from the pot with a slotted spoon and puree them through a food mill and toss them all back into the pot. Simmer the soup until it takes on a creamed velvety texture, with the whole beans bubbling along. | 4. Season to taste with salt and pepper, and cook the pasta in the soup until it is al dente. | 5. Adjust the seasoning, let the soup rest covered for a few minutes, then ladle the ambrosia into individual bowls, and serve drizzled with a thread of raw olive oil, paired with a nice red wine like a Chianti Classico. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cranberry bean	2 1/2	cups		1633.125	292.7438	112.2712	5.9962
garlic clove	1			50.4333	0.0	11.22	0.2833
rosemary needle	1	tablespoon	minced	50.4333	0.0	11.22	0.2833
extra virgin olive oil				50.4333	0.0	11.22	0.2833
pancetta	2	ounces		50.4333	0.0	11.22	0.2833
tubetti pasta	1 1/4	1/4		50.4333	0.0	11.22	0.2833
salt pepper				50.4333	0.0	11.22	0.2833

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