Directions:
- In a soup pot, heat the EVOO, a couple of turns of the pan, over medium-high heat. Add the pancetta or prosciutto, if using, and cook until browned, a couple of minutes. Add the zucchini, celery, carrot, onion, bay leaf and 2 cloves garlic; season with salt and pepper. Cook until the vegetables are tender, 7-8 minutes.
- Pre-heat the broiler and position a rack in the middle of the oven.
- Stir the chicken stock, beans and tomatoes into the soup and bring to a boil. Add the pasta and cook to al dente. Stir in the basil and lower the heat to low.
- Meanwhile, in a small saucepan, melt the butter over low heat. Add in the remaining 1 clove garlic and swirl for a minute or so; remove from the heat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 367.89 Kcal (1540 kJ) | ||
| Calories from fat | 155.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.26g | 27% | |
|---|---|---|---|
| Cholesterol | 22.68mg | 8% | |
| Sodium | 525.05mg | 22% | |
| Potassium | 786.84mg | 17% | |
| Total Carbs | 40.41g | 13% | |
| Sugars | 3.52g | 14% | |
| Dietary Fiber | 6.78g | 27% | |
| Protein | 15.12g | 30% | |
| Vitamin C | 43.4mg | 72% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.4mg | 13% | |
| Calcium | 96.4mg | 10% | |
| Amount Per 100 g | |||
| Calories | 130.14 Kcal (545 kJ) | ||
| Calories from fat | 54.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.11g | 27% | |
|---|---|---|---|
| Cholesterol | 8.02mg | 8% | |
| Sodium | 185.73mg | 22% | |
| Potassium | 278.34mg | 17% | |
| Total Carbs | 14.29g | 13% | |
| Sugars | 1.25g | 14% | |
| Dietary Fiber | 2.4g | 27% | |
| Protein | 5.35g | 30% | |
| Vitamin C | 15.4mg | 72% | |
| Iron | 0.9mg | 13% | |
| Calcium | 34.1mg | 10% | |
* 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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