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Pasta Fagioli and Romano Bread
Recipes
Pasta Fagioli and Romano Bread
6 servings
35 Minutes total (Active 35 minutes)
  • Prepare bread through step 1 - 5 minutes
  • Prepare soup through step 2 - 15 minutes
  • Complete both and serve - 15 minutes
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    Pasta Fagioli
    Ingredients
    • 3 slices salt pork (3 oz)
    • 1 tablespoon olive oil
    • 1 tablespoon roasted garlic
    • 1 (10-oz) bag frozen seasoning blend (diced onions, bell peppers, celery)
    • ½ cup matchstick carrots
    • 1 teaspoon Italian seasoning
    • ¼ teaspoon cracked black pepper
    • 1 (32-oz) box reduced-sodium chicken broth
    • 2 (15.8-oz) cans great Northern beans (undrained)
    • ¼ cup sun-dried tomato pesto
    • 1 cup ditalini pasta
    Prep
    • Cut salt pork into small pieces.
    Steps
    1. Preheat large saucepan on medium-high 2-3 minutes. Place olive oil in pan, then add salt pork; cook and stir 2 minutes or until salt pork begins to melt.
    2. Stir in garlic and seasoning blend; cook and stir 4 minutes or until browned. Stir in remaining ingredients (except pasta) and cover; bring to a boil.
    3. Stir in pasta and cover; return to boiling. Remove lid and reduce heat to medium; simmer 8-10 minutes or until pasta is tender. Serve.
    Romano Bread
    Ingredients
    • 1 (16-oz) loaf frozen garlic bread
    • 2 tablespoons pine nuts
    • 1 tablespoon grated Romano cheese
    • 1 teaspoon Italian seasoning
    Prep
    • Preheat oven to 400°F.
    • Arrange bread halves (butter side up) on baking sheet.
    Steps
    1. Chop pine nuts finely; sprinkle over bread with cheese and seasoning.
    2. Bake 12-15 minutes or until golden. Slice and serve.
    Serving Suggestions
  • Complete your meal with a Caesar salad and coconut cake for dessert.
  • Use a clean knife/cutting board, for slicing the bread, to avoid cross-contamination from the raw meat.
    •
    Pasta Fagioli

    Amount per ⅙ recipe serving: Calories 370, Total Fat 16g, Chol 15mg, Sodium 860mg, Total Carb 41g, Fiber 10g, Calc 6%, Vitamin A 35%, Vitamin C 4%, Iron 15%

    Romano Bread

    Amount per ⅙ recipe serving: Calories 180, Total Fat 8g, Chol 0mg, Sodium 210mg, Total Carb 22g, Fiber 1g, Calc 2%, Vitamin A 2%, Vitamin C 0%, Iron 4%