Italian Pasta And Bean Soup Recipe


2 tbsp olive oil

1/3 cup diced pancetta (Italian style bacon

1/2 small onion, chopped

1 small celery stalk, chopped

1 small carrot, chopped

1 garlic clove, pressed

1/2 cup diced tomatoes, with juice

1 can reduced-sodium chicken broth, mixed with

1 1/2 can water

1/2 tsp dried oregano

3/4 cup low-carbohydrate fusilli shaped pas, cooked according

package directions

1 cup canned cannellini beans, rinsed, drained

Salt, to taste

Freshly-ground black pepper, to taste

1/4 cup freshly grated Parmesan cheese


In a large saucepot over medium heat, cook pancetta, onion, celery, and

carrot 5 minutes, until vegetables are softened and pancetta is lightly

golden. Add garlic and cook 30 seconds more.

Add tomatoes, chicken broth mixture, and oregano. Bring to a boil. Reduce

heat to medium and cook 10 minutes.

Coarsely chop fusilli and add to saucepot, along with cannellini beans.

Cook 10 minutes, stirring occasionally. Add salt and pepper to taste.

Before serving, sprinkle each bowl of soup with 2 teaspoons of Parmesan.

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