Italian Pasta and Bean Soup Recipe
14.5g
Net Carbs
Net Carbs
Prep Time: 20 Minutes
Style:Italian
Cook Time: 30 Minutes
Phase: Phase 3
Difficulty: Moderate
Style:Italian
Cook Time: 30 Minutes
Phase: Phase 3
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
How to Calculate Atkins Net CarbsINGREDIENTS
- 2 tablespoon Extra Virgin Olive Oil
- 1 stalk, small (5" long) Celery
- 1 small (5-1/2" long) Carrots
- 1/2 small Onions
- 3 oz Pancetta
- 2 tsp Garlic
- 1/2 cup Diced Tomatoes
- 3 14.5 oz can Chicken Broth, Bouillon or Consomme
- 2 oz Whole Wheat Penne (dry)
- 1 cup Cannellini Beans, cooked/canned
- 1 tbsp Parsley
- 3 tsp, leaves Oregano
- 1 cup Parmesan Cheese (Grated)
DIRECTIONS
- In a large sauce pot, heat oil over high heat. Dice the celery, carrot, white onion and pancetta and sauté until vegetables are softened and pancetta is golden, 5 minutes. Add minced garlic and sauté until aromatic, 30 more seconds.
- Add tomatoes and broth. Bring to a boil, add pasta and cook covered for 10 minutes.
- Add beans and cook to heat through, 3 minutes. Stir in oregano and parsley and season with salt and pepper to taste.
- Before serving, sprinkle each bowl of soup with cheese.
Cooking Tip
Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.
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