Soups recipes

Pasta Fagioli

Course : Soups
Serves: 4

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Ingredients:

2 Tablespoons Extra Virgin Olive Oil

1 medium Onion -- Finely Diced

2 Strips Bacon -- Finely Diced

1 Clove Garlic -- Minced

16 Ounces Chicken Stock

16 Ounces Italian Tomatoes, Canned In Juice -- Crushed

15 1/2 Ounces Great Northern Beans, Canned

1 Cup Romano Cheese -- Freshly Grated

1 Tablespoon Fresh Parsley -- Chopped

1/4 Teaspoon Salt

1/4 Teaspoon Pepper

1/4 Teaspoon Dried Oregano

1/4 Teaspoon Crushed Red Pepper

1/2 Cup Ditalini

Preparation / Directions:

In 2 quart stockpot over low-medium heat, combine oil, onion, bacon and garlic. Saute until onion is translucent and bacon browns. Add chick stock and crushed tomatoes and bring mixture to a boil. Reduce heat to low and add beens, cheese, parsley, salt, pepper, oregano and red pepper. Simmer 3-4 minutes. In a large saucepan, boil pasta to al dente stage. Drain and add to soup.

Nutritional Information:

387 Calories (kcal); 17g Total Fat; (39% calories from fat); 21g Protein; 38g Carbohydrate; 32mg Cholesterol; 1524mg Sodium

Pasta Fagioli

Ingredients:

Preparation / Directions:

Nutritional Information:

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