Italian Pasta And Bean Soup

By á-170456

Ingredients

• 2 tablespoons 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 cans water
• 1/2 teaspoon dried oregano
• 3/4 cup low-carbohydrate fusilli shaped pasta cooked according to
• 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

Details

Servings 6

Preparation

Step 1

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 canellini beans. Cook 10 minutes, stirring occasionally. Add salt and pepper to taste. Before serving, sprinkle each bowl of soup with 2 teaspoons of Parmesan.

This recipe yields 6 servings.

Carbohydrates: 12 grams
Net Carbs: 8 grams
Fiber: 4 grams
Fat: 8 grams
Calories: 165