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Italian Bean Soup

Italian Bean Soup
Servings:
8
Total Time:
25 minutes

Ingredients

3 slices thick-cut bacon
1 tablespoon extra-virgin olive oil
1 tablespoon minced roasted garlic
1 (10-oz) bag frozen seasoning blend (diced onions, bell peppers, celery)
2 (15.8-oz) cans great Northern beans (undrained)
1 (32-oz) container chicken broth (or stock)
2 cups tomato basil pasta sauce
1 cup fresh crinkle cut carrots
1 cup canned cut green beans
1 teaspoon dried Italian seasoning
1/4 teaspoon pepper
1 cup small or medium shell pasta
3 tablespoons grated Parmesan cheese
1 loaf Bakery Italian bread, optional

Steps

  1. Preheat large, nonstick saucepan on medium-high 2–3 minutes. Cut bacon into small pieces (wash hands). Place olive oil in pan, then add bacon; cook and stir 3-4 minutes or until crispy. Remove bacon from pan (reserve 2 tablespoons bacon fat in pan); set bacon aside.
  2. Stir in garlic and seasoning blend; cook 3 minutes, stirring constantly. Stir in Northern beans, broth, pasta sauce, carrots, green beans, Italian seasoning, and pepper; cover and bring to a boil.
  3. Stir in pasta and cover; return to boiling. Remove lid and reduce heat to medium-low; simmer 8–10 minutes or until pasta is tender. Spoon soup into serving bowls; sprinkle each bowl with cheese and reserved bacon. Serve with bread, if desired.

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Nutritional Information

CALORIES (per 1/8 recipe) 280kcal; FAT 8.00g; SAT FAT 2.00g; TRANS FAT 0.00g; CHOL 10mg; SODIUM 970mg; CARB 37g; FIBER 9.00g; SUGARS 6g; PROTEIN 13g; CALC 10%; VIT A 60%; VIT C 10%; IRON 15%

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