Sagne e Fagioli alla Molisana (Molise Pasta and Bean Soup with Pancetta)
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Ingredients
- 150 g lasagne sheets
- 100 g pancetta lardons
- 400 g cannellini beans
- 200 g chopped tomatoes
- 1 onion, finely chopped
- 2 garlic cloves
- 1 tsp dried chilli flakes
- 700 ml vegetable stock
Nutrition (per serving)
- Calories
- 351 kcal
- Protein
- 17.5 g
- Carbohydrate
- 46.6 g
- of which sugars
- 5.9 g
- Fat
- 8.6 g
- of which saturates
- 2.8 g
- Fibre
- 8.4 g
- Salt
- 2.73 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Snap the lasagne sheets by hand into rough 3cm pieces to make rustic 'sagne' ribbons.
- 2
Fry the pancetta in a large pot for 4 minutes until golden, then add the onion and cook for 6 minutes until soft.
- 3
Stir in the garlic and chilli flakes for 1 minute, then add the chopped tomatoes, cannellini beans and vegetable stock.
- 4
Bring to a simmer and cook for 10 minutes, then drop in the broken pasta pieces.
- 5
Cook for a further 8-10 minutes, stirring often so the pasta does not stick, until tender.
- 6
Season with black pepper and serve in deep bowls.
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