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Prep Time
10 mins
Total Time
30 mins
Serves
8

Ingredients

3
bacon strips, diced
2
carrots, diced
2 stalks
celery
2 cloves
garlic, finely chopped
1 tsp
dried basil
5 mL
1/2 tsp
dried oregano
2 mL
1 can
stewed tomatoes
796 mL
4 cups
chicken stock
1 L
1 can
romano beans, drained and rinsed
540 mL
1/2 tsp
salt
2 mL
pepper to taste
1 cup
Macaroni Enriched Pasta with Inulin
250 mL
1/2 cup
finely grated Parmesan cheese
125 mL

Directions

Step 1

In a large saucepan, sauté bacon over medium heat. When fat starts to render, add carrots and celery and sauté, 5 to 7 min. Add garlic and cook until fragrant, about 1 to 2 min. longer. Stir in basil and oregano.

Step 2

Cut stewed tomatoes into smaller pieces in can. Add tomatoes and their juices, beans and chicken stock to saucepan. Bring to a simmer. Season with salt and pepper.

Step 3

Add macaroni and cook until cooked through but still firm, about 6 min. Transfer soup to bowls and serve with Parmesan sprinkled overtop.

Tip

Spoon or fork? Either one works for this thick and hearty soup.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

Nutrition Description:
1/8 of the recipe
Calories:
160
Fat:
4 g
Saturated Fat:
1 g
Carbs:
22 g
Fibre:
5 g
Cholesterol:
10 mg
Protein:
9 g
Sodium:
850 mg
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