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
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.