Pasta & Bean Soup

  • Prep Time 10 min
  • Total Time 30 min
  • 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.

Nutrition Facts

  • Nutrition Description 1/8 of the recipe
  • Calories 160
  • Fat 4 g
  • Saturated Fat 1.5 g
  • Carbs 22 g
  • Protein 9 g
  • Cholesterol 10 mg
  • Fibre 5 g
  • Sodium 850 mg