Nutritional Info

Nutrition Facts

Serving Size 1 (274g)

Calories 381
Calories from Fat 151 (40%)
Amount Per Serving %DIV
Total Fat 16.8g 26%
Saturated Fat 6.6g 33%
Monounsaturated Fat 7.5g
Polyunsaturated Fat 2.7g
Trans Fat 0.0g
Cholesterol 107.7mg 36%
Sodium 537.5mg 23%
Potassium 686.5mg 15%
Total Carbohydrate 20.4g 7%
Dietary Fiber 5.3g 21%
Sugars 3.5g
Protein 34.9g 70%

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Abruzzo Bean Soup

100% would make this recipe again!
Recipe Description
When I visited the Valentini family's winery in Abruzzo they prepared this bean soup for lunch. It is based on the classic Abruzzo-Style Ragit  but you can use another tomato sauce with or without meat.  
Prep time
10 min
Cook time
50 min
Ready In
1 hr


Serves Tool

Serves To:USMetric
1 Tablespoon(T)  freshly grated parmigiano-regglano
2   fresh green chiles, such as jalapeno (optional)
4 Ounce(oz)  spaghetti, cut or broken into 2-inch pieces
1 Dash(ds)  salt
4 Cup(c)  drained cannelloni beans
3 Cup(c)  water
2 Cup(c)  abruzzo-style ragu or another meat or tomato sauce
1 Dash(ds)  pepper


Prepare the ragu, if necessary. Then, in a large pot, combine the ragu and water. Pass the beans through a food mill into the pot. Cook over low heat, stirring occasionally, until the soup is hot. Add salt and pepper to taste.

Add the pasta and stir well. Cook, stirring often, until the pasta is soft. Add a little more water if the soup becomes too thick.

Serve hot or warm. Pass the cheese and fresh chiles, if using, separately.

Additional notes

True Italian

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Abruzzo Bean Soup
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