WW Pasta e Fagoli

★★★★★ 1 Review
bwmatis avatar
By Wendy Matis
from Urbandale, IA

Great soup to make ahead and eat on the go.

serves 6
prep time 30 Min
cook time 15 Min


  • 1 Tbsp
    canola oil
  • 1 md
    onion - chopped
  • 1 md
    carrot- chopped
  • 1 md
    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

How To Make

  • 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

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