• Pasta e Fagioli Soup

    Nutrition Facts

    Serving Size 1
    Calories 343
    Total Fat 16 g
    Saturated Fat 6 g
    Sodium 1197 mg
    Total Carbohydrate 35 g
    Dietary Fiber 6 g
    Protein 17 g

    Servings and Times

    Servings 6
    Save leftovers for lunch.

    Ingredients and Preparation

    Ingredients Measures
    Olive oil 2 teaspoons
    Center-cut bacon, chopped 4 ounces
    Garlic, minced 2 cloves
    Onion, chopped 1
    Rosemary 2 sprigs
    Fresh thyme (or 1 teaspoon dried) 1 tablespoon
    Chicken stock 32 ounces
    Water 12 ounces
    Red kidney beans 1 (14 ½-ounce) can
    Cannellini beans 1 (14 ½-ounce) can
    Whole-wheat macaroni (or other small pasta) 1 cup
    Freshly ground pepper to taste
    Grated Parmesan cheese 1/3 cup
    Directions
    1. 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.
    2. 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).
    3. Serve and top with Parmesan cheese.

    Exchanges2 starches; 1 very lean meat substitute; 0.5 lean meat substitutes; 2 fats

    Side Suggestions: Crusty Bread

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