Instructions: In a large saucepot over medium heat, cook pancetta, onion, celery and carrot 5 minutes, until vegetables are softened and pancetta is lightly golden. Add garlic and cook 30 seconds more.

Add tomatoes, chicken broth mixture and oregano. Bring to a boil. Reduce heat to medium and cook 10 minutes.

Coarsely chop fusilli and add to saucepot, along with canellini beans. Cook 10 minutes, stirring occasionally. Add salt and pepper to taste. Before serving, sprinkle each bowl of soup with 2 teaspoons of Parmesan.

This recipe yields 6 servings.

Comments: Since low-carb macaroni is not available yet, coarsely chop fusilli to make it similar in size to the vegetables and beans.

Description: "This is the classic Italian peasant soup - Atkins style. We cook the low carb pasta before adding it to the soup to keep the flavors clean."

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