Appetizers / Soups / Salads

Italian Pasta and Bean Soup is for Soup.

Italian Pasta and Bean Soup takes several minutes to prepare.

Italian Pasta and Bean Soup takes several minutes to cook.

Italian Pasta and Bean Soup makes 10 servings.

The ingredients for Italian Pasta and Bean Soup are:

2 tbsp olive oil
150 grams pancetta or back bacon
3 small onions sliced into rings
4 garlic cloves
2 stalks celery, sliced
2 carrots, scraped and sliced
2 cups chopped Savoy cabbage
1/4 tsp hot pepper flakes
3 cups vegetable stock
3 cups water
1 28 oz can plum tomatoes, diced
2 tsp dried basil
1/2 cup red wine
2 cups white kidney beans, rinsed
1/2 cup enriched macaroni or small pasta

Here is how you make Italian Pasta and Bean Soup:

1. In a large sacepan, heat 1 tbsp oil over medium heat. add pancetta and cook for 5 minutes or until crisp. Drain on paper towl and set aside.2. In sacepan, heat remaining oil over medium heat. Add onions, garlic and celery; saute for 6 minutes.3. Add carrots, cabbage, hot pepper flakes, stock, tomatoes with juice, basil, red wine and beans; bring to a boil. Reduce heat, cover and simmer for 15 minutes.4. Bring to a gentle boil and add pancetta and pasta; simmer for 10 minutes or until pasta is tender but firm, stirring occasionally. Season with salt and pepper and serve with Parmesan cheese, if desired.Number of Servings: 10Recipe submitted by SparkPeople user LEITHB.

The nutritional information for Italian Pasta and Bean Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 158.0

• Total Fat: 4.3 g
• Cholesterol: 8.7 mg
• Sodium: 536.7 mg
• Total Carbs: 19.6 g
• Dietary Fiber: 4.0 g
• Protein: 8.7 g