Pasta, Bacon and Peas in Broth
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tbsp butter6 slices turkey bacon, minced1/2 onion, minced1 celery stalk, minced1 1/2 cup frozen green peas3 cups chicken broth1 cup water1 tsp black pepper2 tsp fresh parsley, minced4.5 oz. flat lasagna noodles, broken or cut into small pieces (around 1" square)2 tbsp. Parmesan cheese
1) Heat butter in a large saucepan over medium heat. Add bacon, onion, and celery and cook for 5 minutes, stirring occasionally.
2) Add peas and cook for 4 minutes, stirring occasionally.
3) Add the broth, water, pepper, and parsley and bring to a boil. Reduce to a simmer and add the lasagna noodles. Cook for 10 minutes, until noodles are tender. Stir in Parmesan cheese and serve. Makes 3-4 servings.
Note - if you are not serving the soup right away, you may want to separate the liquids and solids into two tuperwares, or else the pasta will soak up most of the broth. Otherwise, you can add more water, re-heat and stir.
Number of Servings: 4
Recipe submitted by SparkPeople user HARV47.
2) Add peas and cook for 4 minutes, stirring occasionally.
3) Add the broth, water, pepper, and parsley and bring to a boil. Reduce to a simmer and add the lasagna noodles. Cook for 10 minutes, until noodles are tender. Stir in Parmesan cheese and serve. Makes 3-4 servings.
Note - if you are not serving the soup right away, you may want to separate the liquids and solids into two tuperwares, or else the pasta will soak up most of the broth. Otherwise, you can add more water, re-heat and stir.
Number of Servings: 4
Recipe submitted by SparkPeople user HARV47.
Nutritional Info Amount Per Serving
- Calories: 317.4
- Total Fat: 10.5 g
- Cholesterol: 30.2 mg
- Sodium: 1,597.3 mg
- Total Carbs: 34.9 g
- Dietary Fiber: 4.2 g
- Protein: 19.8 g
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