| 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 TOP
Save leftovers for lunch.
Ingredients and Preparation TOP
|Olive oil||2 teaspoons|
|Center-cut bacon, chopped||4 ounces|
|Garlic, minced||2 cloves|
|Fresh thyme (or 1 teaspoon dried)||1 tablespoon|
|Chicken stock||32 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.