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Pinto Bean & Pasta Soup Recipe
|Dried pinto beans/2 1/2 cups fresh-shelled cranberry beans, 2 1/2 pound unshelled||8 Ounce (1 1/4 Cups)|
|Sliced bacon||1 Pound, cut into 1-inch pieces|
|Onion||1 Large, coarsely chopped|
|Celery stalks||3 , cut into 1/2-inch-thick slices|
|Garlic||6 Clove (30 gm), minced or pressed|
|Dried oregano leaves||2 Teaspoon|
|Canned tomatoes||1 Pound (1 Can)|
|Dried fettuccine||2 Ounce, broken into 2-inch pieces|
|Freshly grated parmesan cheese||2 Tablespoon|
Serving size: Complete recipe
Calories 2132 Calories from Fat 616
% Daily Value*
Total Fat 71 g109.8%
Saturated Fat 26.4 g131.9%
Trans Fat 0 g
Cholesterol 146.4 mg
Sodium 3836.2 mg159.8%
Total Carbohydrates 267 g89%
Dietary Fiber 57.9 g231.8%
Sugars 23.2 g
Protein 114 g227.7%
Vitamin A 90.8% Vitamin C 162%
Calcium 107.5% Iron 136%
*Based on a 2000 Calorie diet
Set beans aside.
In a 5- to 6-quart pan, cook bacon over medium-low heat until crisp, stirring often.
Lift out, drain, crumble, and set aside.
Discard all but 1/4 cup of the drippings.
To reserved drippings, add onion, celery, garlic, and oregano.
Cook, stirring, for 5 minutes.
Add dried or fresh-shelled beans and water.
Increase heat to high and bring to a boil; reduce heat, cover, and boil gently until beans are tender to bite (about 2 hours for dried beans, 45 minutes to 1 hour for fresh-shelled beans).
Add tomatoes (break up with a spoon) and their liquid.
Stir in fettuccine, cover, and boil gently, stirring occasionally, just until tender to bite (8 to 10 minutes; or time according to package directions).
Season to taste with salt and pepper.