Minestra Di Pasta E Fagioli

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
482
FAT
81%
CHOL
64%
SOD
63%

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Ingredients for 6 servings

3 Tbs. extra-virgin olive oil; more for drizzling

6 cloves garlic, chopped

1 sprig fresh rosemary 

1/4 lb. Parmigiano-Reggiano rinds (optional)

Salt and freshly ground black pepper to taste

Freshly grated Parmigiano-Reggiano, for sprinkling

8 to 10 cups homemade or low-salt canned chicken stock

1 fennel bulb (about 3/4 lb.), trimmed and diced 

1 bay leaf

1/4 lb. tubetti, ditali, or other short macaroni

1/4 lb. prosciutto skin or skin from salt pork, whole or cut into strips (optional)

1 cinnamon stick

1/4 lb. pancetta, cut into strips 

1-1/2 cups dried white beans, such as cannellini (about 10 oz.)

1 lb. pork stew meat, cut in 1/2-inch dice

1 cup cooked or canned chickpeas (about 1/2 lb.) 

1 large onion, chopped

1 rib celery, diced

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