Serving Size 1
Total Fat 16 g
Saturated Fat 6 g
Sodium 1197 mg
Total Carbohydrate 35 g
Dietary Fiber 6 g
Protein 17 g
Ingredients and Preparation
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
- 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.