Method:Boiling

1. Formula

1. 1 strip bacon, diced
2. 1 medium onion, chopped
3. 2 carrots, chopped
4. 2 garlic cloves, minced
5. 1/2 teaspoon dried rosemary
6. Coarse salt and ground pepper
7. 1 tablespoon tomato paste
8. 2 (15 ounce) cans beans, such as navy or cannellini, drained and rinsed
9. 4 cups reduced-sodium canned chicken broth
10. 3/4 cup tubetti, ditalini, or other short, tubular pasta
11. 1/4 cup chopped fresh parsley

2. Nutrition Information

• Calories: 279 kcal
• Carbohydrates: 45 g
• Dietary Fiber: 8 g
• Fat: 4 g
• Protein: 15 g
• Sugars: 6 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. In a Dutch oven or stockpot, cook bacon over medium heat until browned and crisp, stirring occasionally, about 8 minutes.
2. Add onion and carrots; cook until vegetables are soft, about 5 minutes. Add garlic and rosemary; cook until fragrant, 1 minute. Season with salt and pepper.
3. Stir in tomato paste, beans, broth, and 4 cups water. Bring to a boil, reduce heat, and simmer, partially covered, until soup has thickened slightly, about 10 minutes.
4. With a potato masher, mash some of the beans (still in pot) to thicken soup. Add pasta; cook until al dente, about 10 minutes.
5. To serve, ladle soup into bowls; sprinkle with parsley.

4. Remark

Notes: