Italian Pasta and Bean Soup
Recipe from Atkins - Phase 4

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Italian Pasta and Bean Soup

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Servings: 6
Prep Time: 20 mins
Total Time: 50 mins
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  • 2   tablespoons 
    extra virgin olive oil
  • 1   
    small celery stalk, chopped
  • 1   
    small carrot, chopped
  • 1/2  
    small white onion, chopped
  • 1/3  cup 
    diced pancetta
  • 2   teaspoons 
    chopped garlic
  • 1/2  cup 
    canned diced tomatoes with juice
  • 43 1/2  ounces 
    chicken broth
  • 3/4  cup 
    Atkins Cuisine Penne Pasta
  • 1   cup 
    canned cannellini beans, rinsed and drained
  • 1   tablespoon 
    fresh oregano, chopped
  • 1   tablespoon 
    chopped fresh parsley
  • 1   cup 
    grated Parmesan cheese
In a large sauce pot, heat oil over high heat. Add celery, carrot, onion and pancetta and saute until vegetables are softened and pancetta is golden, 5 minutes. Add garlic and saute until aromatic, 30 more seconds.
Add tomatoes and broth. Bring to a boil, add pasta and cook covered for 10 minutes.
Add beans and cook to heat through, 3 minutes. Stir in oregano and parsley and season with salt and pepper to taste.
Before serving, sprinkle each bowl of soup with cheese.
Nutrition information
Per Serving: cal. (kcal) 210, Fat, total (g) 11, fiber (g) 7, pro. (g) 14, Percent Daily Values are based on a 2,000 calorie diet
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