Pasta Fagioli (Pasta and Beans)
Gina's Weight Watcher Recipes
Servings: 5 servings • Total Time: 30 minutes • Points: 6.4 ww points
This is a great tasting, thick, hearty Italian soup. Great to make on a cold night and super quick and easy. I serve it with Italian bread for my family, who are not counting points. Vegetarians can use vegetable broth instead.
- 1 tbs olive oil
- 1/2 onion
- 3 cloves garlic, chopped
- 1 celery stalk, chopped
- 1 carrot, finely chopped
- 1 15 oz can cannellini beans
- 15 oz can tomato sauce or crushed tomatoes
- 1 large bay leaf
- 1 tbsp basil
- 1 tbsp parsley
- 1 tsp oregano
- 2 cans fat free chicken broth
- 2 cups water
- salt and pepper to taste
- 1-1/2 cups Ditalini pasta or other small pasta
- Grated Parmigiano or Romano
In a deep pot, saute onion and garlic in olive oil over medium heat.
Blend the can of beans with one can water in electric blender until almost smooth.
Add blended beans to pan then add the can of tomato sauce, celery, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper. Add 1 cup water and bring to slow boil. Let simmer for 20 minutes stirring occasionally. Add pasta and cook uncovered until pasta is al dente, according to pasta directions.
Ladle soup into bowls and top with grated cheese (extra pts).
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17 comments:
Gina, YUM! I love pasta fagioli.
I was wondering, are you in the "weight loss" phase of the program or are you on maintenance?
Thanks for the great recipe!
This looks great.
@Marisa - I am balancing between maintenance and weight loss. I cheated a bit this past week (Holidays) and have not been as diligent about going to the gym, so I am back on weight loss for now. I usually keep my breakfast simple (hard boiled egg, fruit) so I can eat a good dinner.
This is a great recipe! Love the tomato base in this. Being vegetarian, I'd substitute veggie broth for the chicken, possibly saving a bit more in calories.
I loved Pasta Fagioli. My dad believe it or not made this once in a while. That and toast are the only things I remember him preparing. I have not had it in years. This is on the menu for dinner next week.
my mouth waters every time I see this photo..thanks and pass the parm...
peace,
mike
livelife365
This soup is just as amazing as the Colombian Sancocho De Pollo you posted. This is one of the favorites and prides of many Italian family restaurant owners. I enjoyed this soup in a remoted but excellent trattoria in the Toscane province near Lucca. Delicious! Thanks for bringing back again sweet memories my friend!
Thanks so much for posting this! My son LOVES pasta fagioli and orders it every time we go to Olive Garden. I will certainly make it for him!
Tried this just a minute ago - it's fantastic! Because there's two of us, I cut down on the amount of liquid and simmered it a bit longer, which seemed to make the base quite rich. And again, because we're vegetarian, we opted for the vegetable broth.
Excellent recipe! Thanks, Gina.
What is the serving size? Around 1 cup?
Thanks! I'm getting ready to make this for dinner!
I should have noted the serving size. More than a cup, more like a large bowl. Very filling. I'll see if I can figure it out but if you make the recipe and divide it among 5 equal servings your points will be accurate.
I made this yesterday as soon as I saw it and realized I had all of the ingredients. Loved it then, love it more today after sitting for a day! I used one cup of pasta, and two cans of beans (pureeing one, draining the other and leaving them whole). Mine made six servings. Froze the leftovers in ziploc bags and brought it to work with me today. It's extremely filling and absolutely delicious.
I am making this for lunch today. It looks deelish! I will double it though, as I am making it for me and my 6 kiddo's. Hoping to have some leftover for my husband's lunch tomorrow. Thanks!
@Brazen 6 kids! Wow!! I love soup for lunch, enjoy!
A few questions: about the cannellini beans - drained? rinsed? or canning juices and all? Also, for clarity, the onion is supposed to be chopped? The 2 cups of water specified - the recipe only directs you to add one cup - is the other cup the "can" of water added to the beans prior to pureeing?
I'm making this right now and I had to pause for these three questions. I drained the beans to get rid of excess salt, but did not rinse, I finely chopped the onion, and I added the 2 cups of water in addition to the can of water, which I think was a mistake.
@Patrick, sorry for the confusion. Yes, you can drain the beans, then puree them with one cup of water. The second cup of water goes into the soup. There's really no right or wrong Kevin, it depends how thick you want it, you can adjust to taste. Did it turn out ok with the additional cup of water?
It didn't turn out "ok", it turned out GREAT! The soup was thickened perfectly, even with a little added water. Because I'm lazy, I cut the onions fairly large and, after sauteeing, just added the beans and water to the pot and went at it with the immersion blender. Semi-pureeing the beans is inspired - great body and mouthfeel without any added fat. This tasted like it was simmering all day, but took me even less time than the 30 minutes suggested. This soup will become a staple item in my home.
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