Pasta e Fagioli Soup
En Español (Spanish Version)

Nutrition Facts
Serving Size1Calories343Total Fat16 gSaturated Fat6 gSodium1197 mgTotal Carbohydrate35 gDietary Fiber6 gProtein17 g
Servings and Times
Save leftovers for lunch.

Ingredients and Preparation
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 cup
  • Directions
  • 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.
  • 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).
  • 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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