Pasta e Fagioli Soup
all information

Pasta e Fagioli Soup

Nutrition Facts

Serving Size1
Calories343
Total Fat16 g
Saturated Fat6 g
Sodium1197 mg
Total Carbohydrate35 g
Dietary Fiber6 g
Protein17 g

Servings and Times

Servings6

Save leftovers for lunch.

Ingredients and Preparation

IngredientsMeasures
Olive oil 2 teaspoons
Center-cut bacon, chopped 4 ounces
Garlic, minced 2 cloves
Onion, chopped 1
Rosemary 2 sprigs
Fresh thyme (or 1 teaspoon dried) 1 tablespoon
Chicken stock 32 ounces
Water 12 ounces
Red kidney beans 1 (14 ½-ounce) can
Cannellini beans 1 (14 ½-ounce) can
Whole-wheat macaroni (or other small pasta) 1 cup
Freshly ground pepper to taste
Grated Parmesan cheese1/3 cup
  1. Directions
  2. Heat olive oil in a Dutch oven or large pot over medium-high heat. Add bacon and cook for 3-4 minutes. Add garlic, onion, rosemary, and thyme and cook for another 3-4 minutes.
  3. Add chicken stock, water, and beans to the pot. Bring to a boil and add macaroni. Cook until pasta is al dente, about 8 minutes or so (read package directions).
  4. Serve and top with Parmesan cheese.

Exchanges
2 starches; 1 very lean meat substitute; 0.5 lean meat substitutes; 2 fats

Side Suggestions: Crusty Bread

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