Directions:
- Slice through bacon, put in the the dutch oven and fry until crisp.
- Remove bacon from drippings; drain on a paper towel to remove excess grease. Reserve 1 or 2 Tablespoons bacon grease; leave grease in the pan.
- In reserved bacon grease, sauté onions until slightly translucent; add garlic and sauté an additional 3 to 5 minutes. Be careful not to burn the garlic.
- Add carrots, celery, basil, broth, bean and bacon soup, water, tomatoes, cabbage, and zucchini.
- Simmer for at least 60 minutes. Remove Parmesan rind.
- In the mean time: boil water for pasta. Cook according to package directions.
- DO NOT ADD pasta to the soup. Rinse cooked pasta with hot water to remove the starch residue and prevent sticking. Set aside.
- Ladle hot soup over cooked macaroni; top with grated Parmigiano Reggiano cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 381.13 Kcal (1596 kJ) | ||
| Calories from fat | 120.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.35g | 21% | |
|---|---|---|---|
| Cholesterol | 24.86mg | 8% | |
| Sodium | 1075.87mg | 45% | |
| Potassium | 719.66mg | 15% | |
| Total Carbs | 45.94g | 15% | |
| Sugars | 6.31g | 25% | |
| Dietary Fiber | 9.15g | 37% | |
| Protein | 18.25g | 37% | |
| Vitamin C | 33.5mg | 56% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 3.6mg | 20% | |
| Calcium | 223.3mg | 22% | |
| Amount Per 100 g | |||
| Calories | 91.28 Kcal (382 kJ) | ||
| Calories from fat | 28.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.2g | 21% | |
|---|---|---|---|
| Cholesterol | 5.95mg | 8% | |
| Sodium | 257.68mg | 45% | |
| Potassium | 172.36mg | 15% | |
| Total Carbs | 11g | 15% | |
| Sugars | 1.51g | 25% | |
| Dietary Fiber | 2.19g | 37% | |
| Protein | 4.37g | 37% | |
| Vitamin C | 8mg | 56% | |
| Iron | 0.9mg | 20% | |
| Calcium | 53.5mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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