WW Pasta e Fagoli

Wendy Matis

By
@bwmatis

Great soup to make ahead and eat on the go.


Featured Pinch Tips Video

Comments:

Serves:

6

Prep:

30 Min

Cook:

15 Min

Ingredients

1 Tbsp
canola oil
1 medium
onion - chopped
1 medium
carrot- chopped
1 medium
rid celery- chopped
2 clove
garlic- minced
1/2 lb
90% lean ground beef
1 tsp
chili powder
14 1/2 oz
can fire roasted diced tomatoes
4 c
chicken broth, low salt
1/2 c
uncooked small shell pasta
15 1/2 oz
can great northern beans, drained and rinsed
3 Tbsp
grated parmesan cheese
1/2 tsp
black pepper
14 1/2 oz
can tomato sauce

Directions Step-By-Step

1
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.
2
Add the ground beef and cook, stirring occasionally, until browned, about 5 minutes.
3
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.
4
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.
5
Add the beans and tomato sauce and heat though. Remove from the heat, then sprinkle with the cheese and pepper. Yields generous 1 cup per serving.
6
Points Plus: 6pts per one cup serving

About this Recipe

Course/Dish: Bean Soups, Chili
Other Tag: Healthy
Hashtags: #Weight, #Watchers