Heat 3-quart covered sauce pan of salted water to boiling over high heat.
Add pasta and cook as label directs.
Meanwhile, in 4-quart saucepan, cook bacon over medium heat 3 min. or until browned, stirring frequently. Add celery, onion, and carrots; cover and cook 4 to 5 minutes or until vegetables are tender, stir occasionally. Add broth, tomatoes with their juice, and water. Cover saucepan and heat to boiling over high heat.
Drain pasta; stir into broth mixture. Stir in beans and parsely; heat through. Ladle soup into 4 large soup bowls; sprinkle with Romano to serve.
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|Serving Size: 1 Serving (251g)|
|Recipe Makes: 6|
|Calories from Fat: 89 (39%)|
|Amt Per Serving||% DV|
|Total Fat 9.9g||13 %|
|Saturated Fat 3.9g||19 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 46.6mg||14 %|
|Sodium 460.1mg||16 %|
|Potassium 280.7mg||7 %|
|Total Carbohydrate 25.2g||7 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 24g|
|Protein 9.7g||14 %|
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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: 229
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