Fructose Free Traditional Pasta e Fagioli
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Learn more →Ingredients
6 servings
- 4 oz pancetta, finely diced
- 3 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 medium carrots, finely diced
- 3 stalks celery, finely diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 can (14 oz) diced tomatoes
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 5 cups low-sodium chicken broth
- 1 parmesan rind (about 3 inches)
- 1 sprig fresh rosemary
- 1 tsp dried thyme
- ½ tsp red pepper flakes
- salt and pepper, to taste
- 1 cup ditalini pasta (or other small pasta such as elbow or tubetti)
For serving
- ¼ cup fresh flat-leaf parsley, roughly chopped
- grated parmesan cheese, for serving
- extra-virgin olive oil, for drizzling (optional)
Instructions
- 1
Heat the olive oil in a large Dutch oven over medium heat until shimmering. Add the pancetta and cook, stirring occasionally, until the fat has rendered and the pieces are lightly golden, about 5 minutes.
- 2
Add the onion, carrots, and celery to the pot and cook, stirring occasionally, until softened and the onion is translucent, about 8 minutes.
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