10 Servings | Prep Time 10 Min | Cook Time 23 Min
Nestle Recipe
  • ½ cup chopped pancetta
  • 2 tablespoons extra virgin olive oil
  • 5 cups water
  • 1 cup finely chopped onion
  • 1 cup diced carrots
  • ¾ cup diced celery
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (15 ounces) kidney beans, rinsed and drained
  • ½ cup dry macaroni or ditalini pasta
  • 2 cups cut green beans (1-inch)
  • 1 can (15 ounces) cannellini beans, rinsed and drained
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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 cal

  • Total fats (g)

    4.17 Grams

  • Proteins (g)

    8.43 Grams

  • Total Carbs (g)

    23.97 Grams