Recipes

Italian Pasta and Bean Soup Recipe

Atkins Italian Pasta and Bean Soup
14.5g
Net Carbs
Prep Time: 20 Minutes
Style:Italian
Cook Time: 30 Minutes
Phase: Phase 3
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
16.9g

Protein

15.3g

Fat

3.8g

Fiber

277.5cal

Calories

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INGREDIENTS

  • 2 tablespoon Extra Virgin Olive Oil
  • 1 stalk, small (5" long) Celery
  • 1 small (5-1/2" long) Carrots
  • 0 1/2 small Onions
  • 3 oz Pancetta
  • 2 tsp Garlic
  • 0 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

  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.

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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