Nutrition Facts
Serving Size1
Total Fat16 g
Saturated Fat6 g
Sodium1197 mg
Total Carbohydrate35 g
Dietary Fiber6 g
Protein17 g
Servings and Times

Save leftovers for lunch.

Ingredients and Preparation
Olive oil2 teaspoons
Center-cut bacon, chopped4 ounces
Garlic, minced2 cloves
Onion, chopped1
Rosemary2 sprigs
Fresh thyme (or 1 teaspoon dried)1 tablespoon
Chicken stock32 ounces
Water12 ounces
Red kidney beans1 (14 ½-ounce) can
Cannellini beans1 (14 ½-ounce) can
Whole-wheat macaroni (or other small pasta)1 cup
Freshly ground pepper to taste
Grated Parmesan cheese1/3 cup
  1. Directions
  2. Heat olive oil in a Dutch oven or large pot over medium-high heat. Add bacon and cook for 3-4 minutes. Add garlic, onion, rosemary, and thyme and cook for another 3-4 minutes.
  3. Add chicken stock, water, and beans to the pot. Bring to a boil and add macaroni. Cook until pasta is al dente, about 8 minutes or so (read package directions).
  4. Serve and top with Parmesan cheese.