ww pasta e fagoli
Great soup to make ahead and eat on the go.
prep time
30 Min
cook time
15 Min
method
---
yield
6 serving(s)
Ingredients
- 1 tablespoon canola oil
- 1 medium onion - chopped
- 1 medium carrot- chopped
- 1 medium rid celery- chopped
- 2 cloves garlic- minced
- 1/2 pound 90% lean ground beef
- 1 teaspoon chili powder
- 14 1/2 ounces can fire roasted diced tomatoes
- 4 cups chicken broth, low salt
- 1/2 cup uncooked small shell pasta
- 15 1/2 ounces can great northern beans, drained and rinsed
- 3 tablespoons grated parmesan cheese
- 1/2 teaspoon black pepper
- 14 1/2 ounces can tomato sauce
How To Make ww pasta e fagoli
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Step 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.
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Step 2Add the ground beef and cook, stirring occasionally, until browned, about 5 minutes.
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Step 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.
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Step 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.
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Step 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.
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Step 6Points Plus: 6pts per one cup serving
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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