Atkins Bean Recipes

Ingredients:

2 tbsp olive oil
1/3 cup diced pancetta (Italian style bacon
1/2 small onion, chopped
1 small celery stalk, chopped
1 small carrot, chopped
1 garlic clove, pressed
1/2 cup diced tomatoes, with juice
1 can reduced-sodium chicken broth, mixed with
1 1/2 can water
1/2 tsp dried oregano
3/4 cup low-carbohydrate fusilli shaped pas, cooked accordin
package directions
1 cup canned cannellini beans, rinsed, drained
Salt, to taste
Freshly-ground black pepper, to taste
1/4 cup freshly-grated Parmesan cheese

Instructions:

In a large saucepot over medium heat, cook pancetta, onion, celery and
carrot 5 minutes, until vegetables are softened and pancetta is lightly
golden. Add garlic and cook 30 seconds more.

Add tomatoes, chicken broth mixture and oregano. Bring to a boil. Reduce
heat to medium and cook 10 minutes.

Coarsely chop fusilli and add to saucepot, along with canellini beans.
Cook 10 minutes, stirring occasionally. Add salt and pepper to taste.
Before serving, sprinkle each bowl of soup with 2 teaspoons of Parmesan.

This recipe yields 6 servings.

Carbohydrates: 12 grams
Net Carbs: 8 grams
Fiber: 4 grams
Fat: 8 grams
Calories: 165

Comments: Since low-carb macaroni is not available yet, coarsely chop
fusilli to make it similar in size to the vegetables and beans.

Description:
"This is the classic Italian peasant soup -- Atkins style. We cook the low
carb pasta before adding it to the soup to keep the flavors clean."
Source:
"Atkins Cookbook at http://atkinscenter.com"
S(Formatted for MC6):
"06-23-2003 by Joe Comiskey - Mad's Recipe Emporium"

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Per Serving (excluding unknown items): 54 Calories; 5g Fat (74.0% calories
from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 14mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1
Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

Servings: 6