- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 8
Ingredients
- 3
- bacon strips, diced
- 2
- carrots, diced
- 2 stalks
- celery
- 2 cloves
- garlic, finely chopped
- 1 tsp
- dried basil
- 5 mL
- 1/2 tsp
- dried oregano
- 2 mL
- 1 can
- stewed tomatoes
- 796 mL
- 4 cups
- chicken stock
- 1 L
- 1 can
- romano beans, drained and rinsed
- 540 mL
- 1/2 tsp
- salt
- 2 mL
- pepper to taste
- 1 cup
- Macaroni Enriched Pasta with Inulin
- 250 mL
- 1/2 cup
- finely grated Parmesan cheese
- 125 mL
Directions
Step 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.
Step 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.
Step 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
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Nutrition Facts
- Nutrition Description:
- 1/8 of the recipe
- Calories:
- 160
- Fat:
- 4 g
- Saturated Fat:
- 1 g
- Carbs:
- 22 g
- Fibre:
- 5 g
- Cholesterol:
- 10 mg
- Protein:
- 9 g
- Sodium:
- 850 mg
