PASTA FAGIOLI (PASTA AND BEANS)

262.5 Cals 10 Protein 46 Carbs 4 Fats
PREP TIME:
10 mins
COOK TIME:
25 mins
TOTAL TIME:
35 mins
YIELD:5 SERVINGS
COURSE:Dinner, Lunch, Soup
CUISINE:Italian
Pasta Fagioli (Pasta and Beans) is a great tasting, hearty, vegetarian Italian pasta and bean soup, perfect for the cold, super quick and freezer friendly.
INGREDIENTS
1 tbsp olive oil
1/2 onion
3 cloves garlic, chopped
1 medium celery stalk, chopped
1 medium 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 14 oz each cans fat free chicken broth (or vegetable broth for vegetarians)
2 cups water
kosher salt and pepper to taste
6 oz dry Ditalini pasta or other small pasta, gf pasta for gluten-free
grated parmesan cheese for topping (optional
INSTRUCTIONS
In a deep pot, saute onion and garlic in olive oil over medium heat.
Blend the cup 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, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper.
Add 1 cup water and bring to a boil. Simmer, covered 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).
VIDEO
Serving: 11/2 cups, Calories: 262.5kcal, Carbohydrates: 46g, Protein: 10g, Fat: 4g, Saturated Fat: 0.5g, Cholesterol: 46mg, Sodium: 623mg, Fiber: 5.5g, Sugar: 6gBlue Smart Points:5Green Smart Points:7Purple Smart Points:5Points +:7