Italian Pasta and Bean Soup

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Recipe from Atkins - Phase 4
Italian Pasta and Bean Soup
SERVINGS
6
PREP TIME
20 mins
TOTAL TIME
50 mins
Ingredients
  • 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
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Directions
1. 
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.
2. 
Add tomatoes and broth. Bring to a boil, add pasta and cook covered for 10 minutes.
3. 
Add beans and cook to heat through, 3 minutes. Stir in oregano and parsley and season with salt and pepper to taste.
4. 
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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