Pasta e Fagioli SoupEn Español (Spanish Version)
16 gSaturated Fat6 gSodium
1197 mgTotal Carbohydrate
35 gDietary Fiber6 gProtein
Save leftovers for lunch.
IngredientsMeasuresOlive oil2 teaspoonsCenter-cut bacon, chopped4 ouncesGarlic, minced2 clovesOnion, chopped1Rosemary2 sprigsFresh thyme (or 1 teaspoon dried)1 tablespoonChicken stock32 ouncesWater12 ouncesRed kidney beans1 (14 ½-ounce) canCannellini beans1 (14 ½-ounce) canWhole-wheat macaroni (or other small pasta)1 cupFreshly ground pepper to tasteGrated Parmesan cheese1/3 cupDirectionsHeat 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.
Add chicken stock, water, and beans to the pot. Bring to a boil and add macaroni. Cook until pasta is
, about 8 minutes or so (read package directions).
Serve and top with Parmesan cheese.
2 starches; 1 very lean meat substitute; 0.5 lean meat substitutes; 2 fats
Side Suggestions: Crusty Bread