For the soup:
1. Heat oil in saucepan over medium-high heat. Add garlic, carrots, celery, and onion, and cook until veggies begin to soften, about 10 minutes.
2. Stir in chicken stock, tomato sauce, wine, and the Italian seasoning. Bring to a boil. Add pasta and simmer for 10 minutes, stirring occasionally.
3. Stir in beans, Capicola, and season with salt and pepper. Heat through. Serve, passing parmesan to top the soup.
PER SERVING: 349 CAL; 5g FAT (1g SAT); 17g PROTEIN; 59g CARB; 9g FIBER; 764mg SODIUM; 12mg CHOL
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (459g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 125 (26%)|
|Amt Per Serving||% DV|
|Total Fat 13.9g||18 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 32.7mg||10 %|
|Sodium 994.4mg||34 %|
|Potassium 441.6mg||12 %|
|Total Carbohydrate 61.1g||18 %|
|Dietary Fiber 8.3g||33 %|
|Sugars, other 52.8g|
|Protein 23.4g||33 %|
Powered by: USDA Nutrition Database
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: 478
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.