WW Pasta e Fagoli

Wendy Matis


Great soup to make ahead and eat on the go.

★★★★★ 1 vote
30 Min
15 Min


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


1Heat 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.
2Add the ground beef and cook, stirring occasionally, until browned, about 5 minutes.
3Stir 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.
4Stir 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.
5Add 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.
6Points Plus: 6pts per one cup serving

About this Recipe

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