Italian White Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 TBSP Olive Oil3 oz pancetta, sliced thin and chopped1 c onion, chopped2 carrots, chopped (about 1c)1 TBSP minced garlic1 15oz can petit diced tomatoes, with juices2 TBSP chopped fresh oregano (or 1/2 tsp dried)1/2 tsp pepper6 c. fat free low sodium chicken broth (or 4c chicken broth and 2c water)2/3 c. ditalini pasta1 15oz can chick peas, rinsed and drained1c swiss chard, ribs removed and leaves chopped (or 1c chopped fresh spinach)1 TBSP white wine vinegar1/2 tsp salt2 TBSP fresh chopped parsley
Heat olive oil in a large dutch oven. Add pancetta and saute till it just starts to brown. Add onion, carrot, and garlic to pan and saute till softened. Add the can of tomatoes with the juice and the oregano. Cook 1 minute. Then add chicken broth. Bring to a rolling boil. Add pasta and reduce heat to just boiling (we want to keep as much liquid from evaporating off as possible..) Cook for 8 minutes (or until pasta is 2 minutes shy of al dente). Add chickpeas and swiss chard. Cook 2 minutes till swiss chard is wilted, pasta is cooked, and chickpeas are heated through. Remove from heat. Add parsley, vinegar and salt.
Top with some freshly grated parmesan cheese and serve with a good crusty bread.
Serving Size: makes 6 - 1c servings
Number of Servings: 6
Recipe submitted by SparkPeople user ALIBEEBU.
Top with some freshly grated parmesan cheese and serve with a good crusty bread.
Serving Size: makes 6 - 1c servings
Number of Servings: 6
Recipe submitted by SparkPeople user ALIBEEBU.
Nutritional Info Amount Per Serving
- Calories: 192.5
- Total Fat: 3.7 g
- Cholesterol: 11.3 mg
- Sodium: 1,345.5 mg
- Total Carbs: 27.3 g
- Dietary Fiber: 5.7 g
- Protein: 10.1 g
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