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Nutrition Facts
Serving Size 306 g
(Approx. 6 Servings)
Amount Per Serving
Calories 390 Calories From Fat 200
% Daily Value*
Total Fat 23 g 35%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 1530 mg 64%
Total Carbohydrate 21 g 7%
Dietary Fiber 5 g 20%
Sugars 4 g
Protein 23 g
Vitamin A 0% Iron 15%
Vitamin C 4% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Red Pepper, Bacon and White Bean Soup
Prep Time
25 minutes
Cook Time
45 minutes
Total Time
1 h 10 m
Serves
6  People

Ingredients

Recipe makes 6 Servings

2 Tbsp extra virgin olive oil
2 cup(s) bacon, diced, or cut into lardons
1 cup(s) white onions, diced
2 Tbsp garlic cloves, minced
1/2 jar of Le Conserve Della Nonna Sweet Pepper Cream
4 cup(s) chicken stock
30 Oz cans of Cannellini beans, drained and rinsed
1 Tbsp sherry vinegar
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Instructions

1
In a large soup pot or Dutch oven add 2 tablespoons of olive oil then add bacon and stir-fry for 3-5 minutes before adding in onions and garlic. Cook until bacon is almost crispy and onions and garlic are just starting to turn a tannish color.
2
Add in Le Conserve Della Nonna Sweet Pepper Cream and sauté for 2 minutes before adding chicken stock. Then add in white beans and sherry vinegar. Bring soup to a slight simmer and allow to cook for 20-25 minutes to allow soup to thicken slightly.

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