Italian Pasta and Bean Soup
14.5g
Net Carbs
16.9g
Protein
15.3g
Fat
3.8g
Fiber
277
Calories
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:
- 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.
