Directions:
- 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.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 169.62 Kcal (710 kJ) | ||
| Calories from fat | 68.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.6g | 12% | |
|---|---|---|---|
| Cholesterol | 20.27mg | 7% | |
| Sodium | 714.71mg | 30% | |
| Potassium | 494.96mg | 11% | |
| Total Carbs | 18.26g | 6% | |
| Sugars | 4.76g | 19% | |
| Dietary Fiber | 2.84g | 11% | |
| Protein | 9.65g | 19% | |
| Vitamin C | 13.2mg | 22% | |
| Iron | 1.6mg | 9% | |
| Calcium | 120.1mg | 12% | |
| Amount Per 100 g | |||
| Calories | 40.88 Kcal (171 kJ) | ||
| Calories from fat | 16.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.83g | 12% | |
|---|---|---|---|
| Cholesterol | 4.89mg | 7% | |
| Sodium | 172.25mg | 30% | |
| Potassium | 119.29mg | 11% | |
| Total Carbs | 4.4g | 6% | |
| Sugars | 1.15g | 19% | |
| Dietary Fiber | 0.69g | 11% | |
| Protein | 2.33g | 19% | |
| Vitamin C | 3.2mg | 22% | |
| Iron | 0.4mg | 9% | |
| Calcium | 28.9mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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