Photo: Cala
Estimated Nutrition (whole recipe, rough)
848
Calories
62g
Protein
30g
Fat
82g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Kidney Bean | 1/2 cup canned (128g) drained | 112 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cannellini Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 tbsp olive oil
- 5 slices cooked bacon, crumbled
- 2 carrots, diced
- 2 stalks celery, diced
- 1 medium onion diced
- 2 cloves garlic, minced (optional)
- 3 cans chicken broth
- 1 can kidney beans, drained
- 1 can cannellini beans, undrianed
- 1 cup ditallini pasta
- parmesan cheese
- =
Directions
1
In soup pot, heat oil over medium heat. Add bacon, carrots, celery, onion and garlic. Cook until tender. Add chicken broth and bring to a boil. Reduce heat and add kidney beans. Smash cannellini beans with a fork and add to soup. Bring to boil. Add pasta and cook for 10 minutes or until pasta is tender. Serve sprinkled with parmesan cheese.
Recipe sourced from
fandom