Nutrition Facts
| Serving Size | 1 |
| Calories | 343 |
| Total Fat | 16 g |
| Saturated Fat | 6 g |
| Sodium | 1197 mg |
| Total Carbohydrate | 35 g |
| Dietary Fiber | 6 g |
| Protein | 17 g |
Servings and Times
Save leftovers for lunch.
Ingredients and Preparation TOP
| Ingredients | Measures |
|---|
| 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 |
- Directions
- 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.
