Pasta & Bean Soup
Prep Time
Serves
Cooking Mode
3 bacon strips, diced
2 carrots, diced
2 stalks celery
2 cloves garlic, finely chopped
1 tsp dried basil
½ tsp dried oregano
1 can stewed tomatoes
4 cups chicken stock
1 can romano beans, drained and rinsed
½ tsp salt
pepper to taste
1 cup Macaroni Enriched Pasta with Inulin
½ cup finely grated Parmesan cheese
3 bacon strips, diced
2 carrots, diced
2 stalks celery
2 cloves garlic, finely chopped
1 tsp dried basil
½ tsp dried oregano
1 can stewed tomatoes
4 cups chicken stock
1 can romano beans, drained and rinsed
½ tsp salt
pepper to taste
1 cup Macaroni Enriched Pasta with Inulin
½ cup finely grated Parmesan cheese
Directions
1In 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.
2Cut 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.
3Add macaroni and cook until cooked through but still firm, about 6 min. Transfer soup to bowls and serve with Parmesan sprinkled overtop.
Tips
1
Spoon or fork? Either one works for this thick and hearty soup.
Disclaimer
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Personal Note
Personal Note
