Atkins Soup Recipes

Ingredients:

2 tbsp olive oil
1/3 cup pancetta (italian style bacon), diced
1/2 small onion, chopped
1 stalk celery, chopped
1 small carrot, chopped
1 clove garlic, pushed through a press
1/2 cup diced tomatoes, with juice
1 can chicken broth, reduced-sodium, mixed with
1 1/2 can water
1/2 tsp dried oregano
3/4 cup pasta, low carb fusilli shaped

COOKED ACCORDING


TO PACKAGE DIRECTIONS

1 cup cannellini beans (canned), rinsed, drained
salt
black pepper
1/4 cup parmesan cheese, grated

Instructions:

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

1. 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.

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

3. 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 tsp of Parmesan.


Prep time: 20 minutes

Bake/Cook time: 30 minutes

Carbohydrates: 12 grams

Net Carbs: 8 grams

Fiber: 4 grams

Fat: 8 grams

Calories: 165

Servings: 6