Italian Pasta and Bean Soup

DifficultyDifficult
Yield6 servings
Prep20 mins
Cook30 mins

14.5g

Net Carbs

16.9g

Protein

15.3g

Fat

3.8g

Fiber

277

Calories

Italian Pasta and Bean Soup
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.

Ingredients:

  • 2 tablespoons Extra Virgin Olive Oil
  • 2 teaspoons Garlic
  • 1 cup Cannellini Beans, cooked/canned
  • 3 ounces Pancetta
  • 3 teaspoons leaves Oregano
  • 1 stalk, small (5" long) Celery
  • 1/2 small Onion
  • 1 cup Parmesan Cheese (Grated)
  • 1 tablespoon Parsley
  • 1 small (5-1/2" long) Carrots
  • 1/2 cup Diced Tomatoes
  • 3 14.5 ounces cans Chicken Broth, Bouillon or Consomme
  • 2 ounces Whole Wheat Penne (dry)

Directions:

  1. 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. 
  2. Add tomatoes and broth. Bring to a boil, add pasta and cook covered for 10 minutes.
  3. Add beans and cook to heat through, 3 minutes. Stir in oregano and parsley and season with salt and pepper to taste. 
  4. Before serving, sprinkle each bowl of soup with cheese.

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