10
Servings
Prep Time
10 Min
Cook Time
23 Min
  • ½ cup chopped pancetta
  • 2 tablespoons extra virgin olive oil
  • 1 cup finely chopped onion
  • 1 cup diced carrots
  • ¾ cup diced celery
  • 5 cups water
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (15 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) cannellini beans, rinsed and drained
  • 1 tablespoon Maggi® Granulated Chicken Flavor Bouillon
  • WHERE TO BUY
  • ½ cup dry macaroni or ditalini pasta
  • 2 cups cut green beans (1-inch)
Step 1
Heat a Dutch oven or large pot over high heat. Add pancetta and oil; cook, stirring frequently, for 3 minutes or until pancetta is crispy.
Step 2
Add onion, carrots and celery; cook, stirring occasionally, for 5 minutes or until onion is translucent.
Step 3
Stir in water, tomatoes and juice, kidney beans, cannellini beans and bouillon.
Step 4
Bring to a boil. Add pasta; cook for 8 minutes. Add green beans; cook for 7 minutes. Serve immediately.

Nutrition Information

165.05 Kcal

  • carbohydrates

    23.97 Grams

  • protein

    8.43 Grams

  • fat

    4.17 Grams

  • fiber

    6.06 Grams

  • sugar

    5.50 Grams

  • sodium

    889.46 Milligrams

  • cholesterol

    6.07 Milligrams

  • saturedfat

    0.92 Grams

  • calcium

    51.55 Milligrams

  • iron

    2.01 Milligrams