Directions:
- Heat olive oil in a large soup pot over medium-high heat. Add celery, carrots, onion, garlic and bay leaf, and season with salt and pepper. Cook for about 2-3 minutes and add chicken stock. Bring to a boil, add the penne pasta and cook according to the package instuctions, adding the chicken pieces during the last 4-5 minutes of cooking along with the tomato sauce and both cans of beans to heat through.
- Ladle a portion of soup in a bowl and garnish with some parmesan pita chips and freshly grated parmesan cheese on the top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 384.99 Kcal (1612 kJ) | ||
| Calories from fat | 141.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.71g | 24% | |
|---|---|---|---|
| Cholesterol | 60.04mg | 20% | |
| Sodium | 591.82mg | 25% | |
| Potassium | 526.11mg | 11% | |
| Total Carbs | 38.75g | 13% | |
| Sugars | 7.97g | 32% | |
| Dietary Fiber | 4.17g | 17% | |
| Protein | 22.98g | 46% | |
| Vitamin C | 5.3mg | 9% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.6mg | 9% | |
| Calcium | 58.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 81.81 Kcal (343 kJ) | ||
| Calories from fat | 30.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.34g | 24% | |
|---|---|---|---|
| Cholesterol | 12.76mg | 20% | |
| Sodium | 125.76mg | 25% | |
| Potassium | 111.8mg | 11% | |
| Total Carbs | 8.23g | 13% | |
| Sugars | 1.69g | 32% | |
| Dietary Fiber | 0.89g | 17% | |
| Protein | 4.88g | 46% | |
| Vitamin C | 1.1mg | 9% | |
| Iron | 0.3mg | 9% | |
| Calcium | 12.4mg | 6% | |
* 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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