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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.

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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