Pasta & Bean Soup

Prep time: 10min
Total time: 25min
Serves 8
3
bacon strips, diced
0
2
Organic Carrots, diced
0
2 stalks
celery
0
2 cloves
garlic, finely chopped
0
1 tsp
dried basil
5 mL
1/2 tsp
dried oregano
2 mL
1 can
Stewed Tomatoes
796 mL
4 cups
Rich Chicken Stock
1 L
1 can
Romano Beans, drained and rinsed
540 mL
1/2 tsp
salt
2 mL
0
Pepper to taste
0
1 cup
Macaroni Enriched Pasta with Inulin
250 mL
1/2 cup
finely grated Parmesan cheese
125 mL
1/8 of the recipe
calories
160
fat
4 g
saturated fat
1.5 g
carbs
22 g
protein
9 g
cholestrol
10 mg
fibre
5 g
sodium
850 mg

Directions

  1. In a large saucepan, sauté bacon over medium heat. When fat starts to render, add carrots and celery and sauté, 5 to 7 min. Add garlic and cook until fragrant, about 1 to 2 min. longer. Stir in basil and oregano.

  2. Cut stewed tomatoes into smaller pieces in can. Add tomatoes and their juices, beans and chicken stock to saucepan. Bring to a simmer. Season with salt and pepper.

  3. Add macaroni and cook until cooked through but still firm, about 6 min. Transfer soup to bowls and serve with Parmesan sprinkled overtop.

Tip

Spoon or fork? Either one works for this thick and hearty soup.