READY IN: 1hr 5mins
INGREDIENTS
2tablespoonsolive oil 3ouncesbacon or 3 ouncespancetta 1mediumonion (Chopped) 1⁄2 cupcelery (Chopped) 4garlic cloves (Minced) 28ouncescanned tomatoes (diced) 1teaspoonoregano 1teaspoonsalt 1parmesan rind 6cupschicken stock 30ounces of canned great northern beans 8ounces of dried rigatoni pasta 1⁄2 teaspoonred pepper flakes 1⁄4 cupparsley (chopped) 1cupparmesan cheeseNUTRITION INFO
Serving Size: 1 (441) g
Servings Per Recipe:8
Calories: 431.3
Calories from Fat 141 g 33 %
Total Fat 15.7 g 24 %
Saturated Fat 5.3 g 26 %
Cholesterol 47.6 mg 15 %
Sodium 984.3 mg 41 %
Total Carbohydrate50.9 g 16 %
Dietary Fiber 8.2 g 32 %
Sugars 6.6 g 26 %
Protein 22.7 g 45 %
DIRECTIONS
Heat the olive oil and cook the pancetta until cooked through.Do not drain the fat.Add the onions, celery and garlic and cook through.Add tomatoes, oregano, salt and parmesan rind.Bring to a boil, and turn down to medium heat and let it simmer for awhile.Add the chicken stock, Half drain the beans and add to the pot, simmer a bit longer.Add the pasta and red pepper to the pot and cook until the pasta is done.Add the Parsley and Parmesan cheese simmer 5 minutes longer then serve with crunchy warm bread.Source: Read Full Article
