Pasta e Fagioli Soup

Adapted from CooksAid.com

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

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
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.
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).
Serve and top with Parmesan cheese.

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

Side Suggestions: Crusty Bread

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