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[Obesity Discussion]

ITALIAN PASTA AND BEAN SOUP

Servings: 6
Prep time: 0:20:00
Bake/Cook time: 0:30:00

Calories: 165
Fat: 10 grams
Protein: 12 grams
Carbohydrates: 12 grams
Fiber: 4 grams
Net Carbs: 8 grams
2 tablespoons olive oil
1 small celery stalk, chopped (2/3 cup)
1 small carrot, chopped (2/3 cup)
1/2 small onion, chopped (1/3 cup)
1/3 cup diced pancetta (2 ounces)
2 teaspoons chopped garlic
1/2 cup diced tomatoes, with juice
3 cans (14 1/2 ounces each) reduced-sodium chicken broth
3/4 cup Atkins Rotini Pasta Cuts
1 cup cannellini beans (canned), rinsed and drained
1 tablespoon fresh oregano, chopped
1 tablespoon fresh parsley, chopped
salt and freshly ground black pepper
1 cup parmesan, freshly grated preferred
1. In a large saucepot, heat oil over high heat. Add celery,
carrot, onion and pancetta and saut until vegetables are
softened and pancetta is golden, 5 minutes. Add garlic
and saut until aromatic, 30 more seconds.
2. Add tomatoes and broth. Bring to a boil, add pasta and
cook covered for 10 minutes.
3. Add beans and cook to heat through, 3 minutes. Stir in
oregano and parsley and season with salt and pepper to
taste. Before serving, sprinkle each bowl of soup with
cheese.
This is the classic Italian peasant soupAtkins style.

Atkins - Italian Pasta and Bean Soup

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