1 Tbl Olive Oil 8 Cups Chicken Stock
1 Tbl Scallion, Minced 1/2 Cup Tomatoes, Diced
1 Tbl Garlic, Minced Salt and freshly ground black
9 Ounce Pancetta, diced -pepper, to taste
3/4 Cups Carrot, Diced 2 1/4 Cups Whole Wheat Pasta
2 Cups Potatoes, Diced
In a large saucepan, heat the olive oil over medium heat. Sauté the pancetta for about 3 minutes. Add the scallion and garlic and cook about a minute until fragrant. Add the carrot and potato and cook, stirring occasionally with a wooden spoon, for another 5 minutes. Pour in the stock, lower the heat, and simmer gently, uncovered, for 20 minutes. Add the chopped tomatoes and season to taste with salt and pepper. Stir in the pasta and continue to cook over low heat, uncovered, until the pasta is Al dente, about 6 minutes. Immediately ladle the soup into bowls.
Per Serving: 252 Cal (51% from Fat, 31% from Protein, 17% from Carb); 19 g Protein; 14 g Tot Fat; 4 g Sat Fat; 7 g Mono Fat; 11 g Carb; 1 g Fiber; 2 g Sugar; 25 mg Calcium; 2 mg Iron; 1911 mg Sodium