This thick, hearty soup is adapted from a recipe by George Cifa of the Stratford Optimist Club in Stratford, Ont. It's featured in the cookbook Simply Soup by the Alzheimer Society of Perth County, Ont., based on the society's annual Soup's On fund-raiser, which attracts huge lunch crowds to enjoy soups made by the city's restaurants and service clubs.
- Portion size 8 servings
- Credits : Canadian Living Magazine: November 2006
- 5 slices bacon diced
- 1 tablespoon extra virgin olive oil
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1 carrots diced
- 1 potato peeled and diced
- 2 garlic cloves minced
- 1/4 cup white wine
- 1/4 cup sodium-reduced chicken stock
- 3 plum tomatoes diced
- 1 pinch salt
- 1 pinch pepper
- 2 1/2 cups sodium-reduced chicken stock
- 1 1/2 cup water
- 2 cans romano beans drained and rinsed
- 1 1/2 cup tubetti pasta or other small pasta
- 1/2 cup grated Parmesan cheese
In Dutch oven, fry bacon over medium heat, stirring often, until golden and crisp, about 8 minutes. Using slotted spoon, transfer to paper towel?lined bowl. Drain fat from pan.
Heat oil in same pan over medium heat; fry onion, celery, carrot, potato and garlic, stirring often, until golden and softened, about 10 minutes.
Stir in wine, tomatoes, salt and pepper; bring to boil. Reduce heat and simmer, stirring often, until thickened and tomatoes release juices, about 10 minutes.
Stir in stock, water, beans and bacon. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold; cover and refrigerate for up to 2 days.)
Bring to boil. Add pasta; reduce heat and simmer until pasta is tender but firm, about 8 minutes. Sprinkle with Parmesan cheese.
Nutritional facts <b>Per serving:</b> about
- Sodium 699 mg
- Protein 16 g
- Calories 327.0
- Total fat 8 g
- Cholesterol 11 mg
- Saturated fat 3 g
- Total carbohydrate 49 g
- Iron 16.0
- Folate 42.0
- Calcium 12.0
- Vitamin A 19.0
- Vitamin C 10.0