Pasta, power greens and bean soup sounds incredibly healthy doesn’t it? Well, it kind of is. I like to think that the health benefits of the power greens cancel out the bacon that is in there. I have never cooked with bacon in my soup since I tend to prefer the “healthier” varieties. However, the bacon really does make this soup a complete bowl full of deliciousness.
Level of Difficulty: Easy
Time Required: Prep Time – 15 min; Cook Time – 30-40 minutes
Ingredients (enough for several meals and to share):
6 slices of bacon, chopped
1/2 white onion, chopped
6 baby carrots, diced
5 cloves of garlic, minced
2 T. tomato paste
2 tsp. fresh thyme
Kosher salt and pepper
12 c. chicken broth
1/2 c. grated parmesan cheese (divided)
2 1/2 c. small pasta
2 15 oz. cans of white beans, drained and rinsed
3 c. fresh power greens, chopped
Preparing Pasta, Power Greens and Bean Soup:
Cook the bacon pieces in a large pot over medium heat, stirring often, until crisp (about 4-6 minutes). Add the onions and cook about 3 minutes, or until slightly softened. Add carrots, garlic, tomato paste and thyme. Stir well. Add 1/4 tsp. each of salt and pepper and cook for 4 minutes, or until carrots soften. Add chicken broth and turn the temperature up to high. Cover and bring to a boil.
Add the pasta and beans and cook for about 5 minutes. Reduce the heat to medium and add the power greens. Simmer, uncovered until the soup thickens slightly, about 7-10 minutes. Stir in half of the parmesan cheese. Ladle soup in the bowls and sprinkle with remaining cheese.
This soup heats up nicely for leftovers. If it’s too thick for your liking, just add some more chicken broth or water.