Pasta e Fagioli

I made this recipe tonight instead of Thursday because I need to get groceries for the Artichoke Mushroom Lasagna that I was supposed to make.  It is a Weight Watchers recipe and turned out really yummy.  It ends up being six points plus for a generous one cup serving.


Pasta e Fagioli


1 Tbsp canola oil
1 medium onion(s), chopped
1 medium carrot(s), chopped
1 stalk(s) (medium) celery, chopped
2 clove(s) (medium) garlic clove(s), minced
1/2 pound(s) 90% lean/10% fat raw ground beef
1 tsp chili powder
14 1/2 oz canned diced tomatoes
4 cup(s) reduced-sodium chicken broth
1 1/2 oz uncooked pasta, small shell variety about 1/2 cup
15 1/2 oz canned great northern beans, rinsed and drained
3 Tbsp grated Parmesan cheese
1/2 tsp black pepper, freshly ground


  • Heat the oil in a large nonstick saucepan over medium heat. Add the onion, carrot, celery, and garlic. Cook, stirring frequently, until the vegetables are soft, about 10 minutes. Add the ground beef and cook, stirring occasionally, until browned, about 5 minutes. Stir in the chili powder; cook 1 minute. Add the tomatoes and bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the tomatoes are softened and the liquid has evaporated, about 10 minutes.
  • Stir in the broth and pasta; bring to a boil. Reduce the heat and simmer, partially covered, until the pasta is tender and the soup thickens slightly, about 8 minutes. Add the beans and heat though. Remove from the heat, then sprinkle with the cheese and pepper. Yields generous 1 cup per serving.



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