Search
by Ingredient

Pasta Fagioli Soup

StarStarStarStarHalf star

Submitted by bristolian

YIELD

4 servings

PREP

10 min

COOK

25 min

READY

40 min

Ingredients

2 3E+1
TABLESPOONS ML OLIVE OIL
3 3
SLICES SLICES BACON
coarsely chopped
1 1
EACH EACH CELERY STALKS
chopped
1 1
EACH EACH ONIONS
chopped
2 2
EACH EACH GARLIC CLOVES
finely chopped
3 3
CANS CANS CHICKEN BROTH *
19 549.1
OUNCES ML/G WHITE KIDNEY BEANS, CANNED
undrained, mashed with fork, prefer cannellini
19 549.1
OUNCES ML/G RED KIDNEY BEANS
drained
1 237
CUP ML PASTA, DITALINI *
1 1
X X SALT AND BLACK PEPPER
to taste *

Directions

In large saucepan or Dutch oven, heat oil over medium heat.

Add bacon, carrot, celery, onion, and garlic, Cook 7 to 10 minutes, or until bacon is cooked and vegetables are softened, stirring occasionally.

Add chicken broth and white and red kidney beans, bring to a boli over high heat.

Add pasta and reduced heat to medium and cook, uncovered 8 to 10 minutes or until pasta is cooked but not mushy, stirring frequently.

Taste to test tenderness. Season with salt and pepper.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 359g (12.7 oz)
Amount per Serving
Calories 475 23% from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 12mg 4%
Sodium 932mg 39%
Total Carbohydrate 22g 22%
Dietary Fiber 18g 71%
Sugars g
Protein 53g
Vitamin A 1% Vitamin C 10%
Calcium 17% Iron 40%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 

    Email this recipe