- 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
Method
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.
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- 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
