Italian Bean and Pasta Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 Tablespoons Extra Virgin Olive Oil (one reserved)3 Ounces bacon chopped fine (3-4 medium slices)1 Medium Onion, chopped fine1 Medium Rib Celery, chopped fine4 Medium Cloves Garlic, minced1 Teaspoon Dried Oregano1/4 Teaspoon Red Pepper Flakes2 Tablespoon Dried Porcini Mushrooms, soaked in water to re-hydrate and chopped fine1 28 Ounce Can of Plain Diced Tomato2 15 Ounce Cans Cannellini (white kidney) beans, drained and rinsed well31/2 Cups Low Sodium Chicken Broth1 Teaspoon salt1 Cup Whole Wheat Small Pasta (like elbows)1/4 Cup Parsley, choppedGround Black Pepper to taste2 Ounces Grated Parmesan Cheese *Optional--parmesan cheese rind
Heat a tablespoon of the oil in a dutch oven over medium high heat about two minutes. And the bacon and cook until it begins to brown, about 3-5 minutes.
Add the onion and celery and cook, stirring occasionally until the vegetables are softened, 5 to 7 minutes.
Add the garlic, chopped drained porcini mushrooms, oregano and red pepper flakes and cook until fragrant, about a minute.
Add the tomatoes and allow them to deglaze the pot, scraping up any brown bits so they don't stick.
Add the beans (and optional cheese rind, if using), stir and bring to a boil, then lower heat and simmer for ten to fifteen minutes.
Add broth, 2.5 cups of water and a teaspoon of salt. Increase heat and bring to a boil, then add past and cook it in the soup according to its package directions.
Take soup off heat, discard cheese rind (if using), adjust seasonings if necessary. Serve with chopped parsley, grated parmesan cheese and a drizzle of the reserved oil.
Serving Size: Makes 8-10 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user SHARA53.
Add the onion and celery and cook, stirring occasionally until the vegetables are softened, 5 to 7 minutes.
Add the garlic, chopped drained porcini mushrooms, oregano and red pepper flakes and cook until fragrant, about a minute.
Add the tomatoes and allow them to deglaze the pot, scraping up any brown bits so they don't stick.
Add the beans (and optional cheese rind, if using), stir and bring to a boil, then lower heat and simmer for ten to fifteen minutes.
Add broth, 2.5 cups of water and a teaspoon of salt. Increase heat and bring to a boil, then add past and cook it in the soup according to its package directions.
Take soup off heat, discard cheese rind (if using), adjust seasonings if necessary. Serve with chopped parsley, grated parmesan cheese and a drizzle of the reserved oil.
Serving Size: Makes 8-10 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user SHARA53.
Nutritional Info Amount Per Serving
- Calories: 231.3
- Total Fat: 8.6 g
- Cholesterol: 10.5 mg
- Sodium: 783.3 mg
- Total Carbs: 28.3 g
- Dietary Fiber: 6.8 g
- Protein: 12.3 g
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