Hearty Pasta and Bean Soup
Yields: About 9 cups or 4 main-dish servings
Prep Time: 10 minutes
Cook Time: About 25 minutesIngredients:
8 ounces tubetti or ditalini pasta (about 2 cups uncooked)
3 slices bacon, cut into 1/2-inch pieces
1 large celery stalk, thinly sliced
1 small onion, chopped
1 cup packaged shredded carrots
1 can (14 to 14 1/2 ounces) chicken broth (1 3/4 cups)
1 can (14 1/2 ounces) petit-cut diced tomatoes
1 1/2 cups water
1 can (15 to 19 ounces) cannellini beans, rinsed and drained
1/2 cup loosely packed fresh parsley leaves
1/4 cup freshly grated Romano cheese
Directions:
1. Heat 3-quart covered saucepan of salted water to boiling over high heat. Add pasta and cook as label directs.
2. Meanwhile, in 4-quart saucepan, cook bacon over medium heat 3 minutes or until browned, stirring frequently. Add celery, onion, and carrots; cover and cook 4 to 5 minutes or until vegetables are tender, stirring occasionally. Add broth, tomatoes with their juice, and water. Cover saucepan and heat to boiling over high heat.
3. Drain pasta; stir into broth mixture. Stir in beans and parsley; heat through. Ladle soup into 4 large soup bowls; sprinkle with Romano to serve.
Nutritional Information:
Based on individual serving.
Calories: 545
Total Fat: 20 g
Saturated Fat: 7 g
Cholesterol: 24 mg
Sodium: 1,380 mg
Carbohydrates: 71 g
Fiber: 9 g
Protein: 19 g