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| Italian Pasta And Bean Soup
2 tablespoons of olive oil
1/3 cup of diced pancetta (Italian style bacon)
1/2 small onion, chopped
1 small celery stalk, chopped
1 small carrot, chopped
1 garlic clove, pressed
1/2 cup of diced tomatoes, with juice
1 can of reduced-sodium chicken broth, mixed with 1 1/2 cans water
1/2 teaspoon of dried oregano
3/4 cup of low-carbohydrate fusilli shaped pasta, cooked according to package directions
1 cup of canned cannellini beans, rinsed, drained
Salt, to taste
Freshly-ground black pepper, to taste
1/4 cup of freshly-grated Parmesan cheese |
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In a large saucepot over medium heat, cook pancetta, onion, celery and carrot 5 minutes, until vegetables are softened and pancetta is lightly golden. Add garlic and cook 30 seconds more. Add tomatoes, chicken broth mixture and oregano. Bring to a boil. Reduce heat to medium and cook 10 minutes. Coarsely chop fusilli and add to saucepot, along with cannellini beans. Cook 10 minutes, stirring occasionally. Add salt and pepper to taste. Before serving, sprinkle each bowl of soup with 2 teaspoons of Parmesan. This recipe yields 6 servings.
Carbohydrates: 12 grams
Net Carbs: 8 grams
Fiber: 4 grams
Fat: 8 grams
Calories: 165
Comments: Since low-carb macaroni is not available yet, coarsely chop fusilli to make it similar in size to the vegetables and beans.
Formatted for MC6 06-23-2003 by Joe Comiskey - Mad's Recipe Emporium Recipe By: Atkins Cookbook
Per Serving (excluding unknown items): 54 Calories; 5g Fat (74.0% calories from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 14mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1 Fat.
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