This classic Italian soup is perfectly suited to a slow cooker. If you have a piece of Parmigiano-Reggiano or grana Padano cheese, cut off the rind to add to the soup and infuse it with flavour.
- Portion size 8 servings
- Credits : Canadian Living Magazine: March 2005
- 6 slices bacon chopped
- 6 slices pancetta chopped
- 2 onions chopped
- 4 cloves garlic minced
- 2 celery stalks chopped
- 2 carrots sliced
- 1 teaspoon dried basil
- 1 teaspoon oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 can white kidney bean drained and rinsed
- 4 cups sodium-reduced chicken stock
- 1 can diced tomatoes
- 1 bay leaf
- 3/4 cups tubetti pasta (or other small pasta)
- 1/4 cup chopped fresh parsley
- 1/4 cup tomato paste
- 1/3 cup grated Parmesan cheese
In skillet, fry bacon over medium-high heat until crisp; transfer to slow cooker.
Drain fat from skillet. Fry onions, garlic, celery, carrots, basil, oregano, salt and pepper over medium heat, stirring occasionally, until onion is softened, about 5 minutes. Scrape into slow cooker.
Mash 1 cup (250 mL) of the beans; add to slow cooker along with remaining beans. Add stock, tomatoes and bay leaf; cover and cook on low for 4 hours or until vegetables are tender.
In pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Drain and add to slow cooker.
Add parsley and tomato paste; cover and cook on high for 10 minutes or until hot. Discard bay leaf. Sprinkle each serving with Parmesan cheese.
Nutritional facts <b>Per each of 8 servings:</b> about
- Sodium 899 mg
- Protein 11 g
- Calories 198.0
- Total fat 5 g
- Cholesterol 9 mg
- Saturated fat 2 g
- Total carbohydrate 28 g
- Iron 16.0
- Folate 26.0
- Calcium 12.0
- Vitamin A 55.0
- Vitamin C 38.0