Fall Minestrone

 Prep: 10 Cook: 23 Wait: 0 Serving: 10

Ingredients |  12 total

• 1 cup finely chopped onion
• 1 tablespoon Maggi® Granulated Chicken Flavor Bouillon
• 1 cup diced carrots¾ cup diced celery
• 5 cups water
• 2 cups cut green beans (1-inch)
• ½ cup chopped pancetta
• 2 tablespoons extra virgin olive oil
• 1 can (15 ounces) kidney beans, rinsed and drained1 can (28 ounces) diced tomatoes, undrained1 can (15 ounces) cannellini beans, rinsed and drained
• ½ cup dry macaroni or ditalini pasta

Directions

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1. Heat a Dutch oven or large pot over high heat. Add pancetta and oil; cook, stirring frequently, for 3 minutes or until pancetta is crispy.
2. Add onion, carrots and celery; cook, stirring occasionally, for 5 minutes or until onion is translucent.
3. Stir in water, tomatoes and juice, kidney beans, cannellini beans and bouillon.
4. Bring to a boil. Add pasta; cook for 8 minutes. Add green beans; cook for 7 minutes. Serve immediately.

Nutrition Information

•  165 calories per serving Serving size: 10
• 4.17g fat 23.97g carbs 8.43g protein