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Pasta e Fagioli Soup

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Nutrition Facts

Serving Size 1
Calories 343
Total Fat 16 g
Saturated Fat 6 g
Sodium 1197 mg
Total Carbohydrate 35 g
Dietary Fiber 6 g
Protein 17 g

Servings and Times

Servings 6

Save leftovers for lunch.

Ingredients and Preparation

Ingredients Measures
Olive oil 2 teaspoons
Center-cut bacon, chopped 4 ounces
Garlic, minced 2 cloves
Onion, chopped 1
Rosemary 2 sprigs
Fresh thyme (or 1 teaspoon dried) 1 tablespoon
Chicken stock 32 ounces
Water 12 ounces
Red kidney beans 1 (14 ½-ounce) can
Cannellini beans 1 (14 ½-ounce) can
Whole-wheat macaroni (or other small pasta) 1 cup
Freshly ground pepper to taste
Grated Parmesan cheese 1/3 cup

Directions

  1. Heat olive oil in a Dutch oven or large pot over medium-high heat. Add bacon and cook for 3-4 minutes. Add garlic, onion, rosemary, and thyme and cook for another 3-4 minutes.
  2. Add chicken stock, water, and beans to the pot. Bring to a boil and add macaroni. Cook until pasta is al dente , about 8 minutes or so (read package directions).
  3. Serve and top with Parmesan cheese.
  • Exchanges

    2 starches; 1 very lean meat substitute; 0.5 lean meat substitutes; 2 fats

  • Side Suggestions: Crusty Bread