Ingredients

  • 1 tablespoon olive oil
  • 2 slices bacon (chopped)
  • 2 carrots (peeled and chopped)
  • 2 stalks celery (chopped)
  • 1 onion (peeled and finely chopped)
  • 2 cloves garlic (peeled and crushed)
  • 2 cups chicken stock
  • 14 ounces diced tomatoes
  • 14 ounces kidney beans (rinsed and drained)
  • 12 ounces pasta (fresh ravioli)
  • 1 zucchini (chopped)
  • 2 cups baby spinach
  • shaved parmesan
  • fresh oregano

Directions

  1. In a large saucepan, heat the oil on high. Sauté the bacon, 1-2 mins, until lightly golden. Reduce the heat to medium. Add the carrot, celery, onion and garlic and sauté for 2-3 mins, until onion is tender.
  2. Stir in the stock and tomatoes. Bring to a boil on high. Add the beans, pasta and zucchini. Simmer for 5-10 mins, until pasta is tender. Remove from heat. Stir in the spinach. Season to taste.
  3. Serve the soup topped with oregano and Parmesan.
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NutritionView more

370Calories
Sodium10%DV230mg
Fat14%DV9g
Protein31%DV16g
Carbs19%DV58g
Fiber20%DV5g

PER SERVING *

Calories370Calories from Fat80
% DAILY VALUE*
Total Fat9g14%
Saturated Fat2g10%
Trans Fat
Cholesterol10mg3%
Sodium230mg10%
Potassium790mg23%
Protein16g31%
Calories from Fat80
% DAILY VALUE*
Total Carbohydrate58g19%
Dietary Fiber5g20%
Sugars8g16%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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