Paste e Fagioli with Roasted Garlic

Paste e Fagioli with Roasted Garlic
20 Ingredients
  • 2 heads garlic
  • 5 tablespoons EVOO, plus more for drizzling
  • Salt and pepper
  • 1/4 pound guanciale or pancetta, chopped
  • 2 fresh bay leaves
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme, tied together with the rosemary
  • 2 ribs celery, finely chopped, leaves reserved for optional garnish
  • 1 carrot, finely chopped
  • 1 onion, quartered lengthwise then thinly sliced
  • 6 to 8 cups chicken stock
  • 2 tablespoons tomato paste
  • One 14-ounce can cannellini beans
  • One 14-ounce can garbanzo beans
  • 3/4 to 1 pound cooked chopped veal or pork
  • 1 small head escarole, chopped
  • Freshly grated nutmeg
  • 1/2 pound mezze rigatoni or penne with lines
  • Grated cheese, such as pecorino or Parmesan, for serving
  • Minced raw onion, for garnish, optional
Nutrition
1098
55% daily value
4 servings
                                       
                                           
     

Fat

68% 44

Saturated

54% 11

Trans

- 0

Monounsaturated

- 23

Polyunsaturated

- 7

Carbs

40% 119

Carbs (net)

- 102

Fiber

65% 16

Sugars

- 16

Sugars, added

- 0

Protein

116% 58

Cholesterol

38% 113

Sodium

89% 2130

Calcium

25% 248

Magnesium

41% 174

Potassium

39% 1856

Iron

46% 8

Zinc

64% 7

Phosphorus

100% 702

Vitamin A

17% 151

Vitamin C

19% 17

Thiamin (B1)

47% 1

Riboflavin (B2)

62% 1

Niacin (B3)

107% 17

Vitamin B6

110% 1

Folate equivalent (total)

42% 168

Folate (food)

- 168

Folic acid

- 0

Vitamin B12

61% 1

Vitamin D

1% 0

Vitamin E

30% 5

Vitamin K

21% 25
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