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Minestra Di Roso e Cannellini

Minestra Di Roso e Cannellini
Makes:
8 servings
Prep Time:
15
minutes
Total Time:
55
minutes
Minestra Di Roso e Cannellini is a wonderful white bean, Italian ham and rice soup luxuriating in a tomato sauce with hints of rosemary. Garnish with chopped parsley and cheese before serving. Try this for entertaining and you'll impress your guests.

In this recipe:



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Ingredients:

  • 1/2 cup sliced pancetta, chopped or substitute with 1/2 cup chopped bacon
  • 1 small onion, chopped
  • 2 cloves garlic, finely chopped
  • 8 cups warm water
  • 2 cans (15 ounces each) recipe-ready diced tomatoes, undrained
  • 6 MAGGI Vegetable Flavor Bouillon Cubes
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 2 cans (14.5 ounces each) great Northern white beans, rinsed and drained
  • 1 cup Arborio rice or other short-grain white rice, uncooked
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons chopped fresh Italian parsley
  • 2 tablespoons BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)

Directions:

COOK pancetta in large saucepan over medium-high heat, stirring frequently, for 1 to 2 minutes. Add onion and garlic; cook, stirring occasionally, for 2 to 3 minutes or until pancetta is lightly crisp. Stir in water, tomatoes and juice, bouillon and rosemary; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 8 to 10 minutes.

STIR in beans, rice and pepper; cook, stirring occasionally, for 25 to 30 minutes. Sprinkle with parsley and cheese before serving.

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Nutrition Facts

Serving Size: 8/8 of recipe

Servings Per Recipe:

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Minestra Di Roso e Cannellini

    Ingredients

    • 1/2 cup sliced pancetta, chopped or substitute with 1/2 cup chopped bacon
    • 1 small onion, chopped
    • 2 cloves garlic, finely chopped
    • 8 cups warm water
    • 2 cans (15 ounces each) recipe-ready diced tomatoes, undrained
    • 6 MAGGI Vegetable Flavor Bouillon Cubes
    • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crushed
    • 2 cans (14.5 ounces each) great Northern white beans, rinsed and drained
    • 1 cup Arborio rice or other short-grain white rice, uncooked
    • 1/4 teaspoon ground black pepper
    • 2 tablespoons chopped fresh Italian parsley
    • 2 tablespoons BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)

     

    Directions

    COOK pancetta in large saucepan over medium-high heat, stirring frequently, for 1 to 2 minutes. Add onion and garlic; cook, stirring occasionally, for 2 to 3 minutes or until pancetta is lightly crisp. Stir in water, tomatoes and juice, bouillon and rosemary; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 8 to 10 minutes.

    STIR in beans, rice and pepper; cook, stirring occasionally, for 25 to 30 minutes. Sprinkle with parsley and cheese before serving.

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