Adding crushed fennel seed to this dish helps create a depth that highlights all the other flavors and textures you find as you spoon your way through it.
Bring a pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and transfer the pasta to a bowl. Toss the pasta with a little (less than 1 teaspoon) olive oil to prevent sticking.
In a large saucepan over medium heat, warm the chicken stock.
In another large saucepan over medium high heat, heat oil. When the oil is hot but not smoking, add the Canadian bacon and cook until it begins to brown, stirring occasionally. Add the garlic and cook about 1 minute, stirring occasionally. Lower the heat to medium and add the onions, celery, and carrots. Cook until the vegetables are soft, stirring often to prevent browning. Add the herbs.
Raise the heat to high. Add the beans, tomatoes, zucchini, potatoes and stock and bring to a boil. Then bring it down to a simmer and cook until the potatoes are done, 12 to 15 minutes, skimming any foam off the top of the soup.
Season generously with pepper. Add salt, to taste. Just before serving, add the cooked pasta. Serve warm with Parmesan on the side.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (359g)|
|Recipe Makes: 10|
|Calories from Fat: 28 (18%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 13.8mg||4 %|
|Sodium 750.6mg||26 %|
|Potassium 660.9mg||17 %|
|Total Carbohydrate 24g||7 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 18.7g|
|Protein 9g||13 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 155
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