Italian Pasta and Bean Soup

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Recipe from Atkins - Phase 4
Italian Pasta and Bean Soup
20 mins
50 mins
Shop Kitchen ▾
  • 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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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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