Health Information

Pasta e Fagioli Soup

​
Print
Back
Nutrition FactsServings and TimesIngredients and Preparation

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.

This content is reviewed regularly and is updated when new and relevant evidence is made available. This information is neither intended nor implied to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with questions regarding a medical condition.

Copyright © EBSCO Publishing
All rights reserved.

Resources

  • Exchanges

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

  • Side Suggestions: Crusty Bread

The more you know about your health, the better prepared you are to make informed healthcare decisions. Our health library gives you the information you need to take charge of your health.

Health Encyclopedia

1-888-741-5115