• 4servings
  • 40minutes
  • 291calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B6, B9, B12, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon, Calcium

Ingredients Jump to Instructions ↓

  1. 1/2 cup dried pasta , such as shells or orzo

  2. Non-stick cooking spray

  3. 2 slices bacon , chopped

  4. 1 yellow onion , chopped

  5. 3 carrots , peeled and chopped

  6. 3 celery stalks, chopped

  7. 4 large garlic cloves , minced

  8. 4 cups low- sodium chicken stock

  9. 1 cup red wine

  10. 1 15-ounce diced canned plum tomatoes

  11. Freshly ground pepper , to taste

  12. 1 15-ounce can navy or cannellini beans , drain and well rinsed

Instructions Jump to Ingredients ↑

  1. Cook the pasta two minutes less then the package instructions indicate. Drain and set aside. Heat a large stockpot over medium heat and coat with cooking spray. Add the bacon and cook for one minute or until the bacon starts to soften and give off some of it's fat.

  2. Coat a large stockpot with cooking spray and add the bacon. Place over medium heat and cook 3 to 4 minutes until the bacon softens and begins to brown . Add the onion, carrots, celery, and garlic. Cook 2 to 3 minutes more until the vegetables begin to soften. Add the chicken stock, red wine, tomatoes, and beans. Over medium low heat, simmer 10 to 15 until the vegetables are soft and the pasta is tender . Serve immediately.


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