Pasta Fagioli

This recipe come from one of my absolute favorite cooking blogs, skinnytaste.com. I will be posting more on here from this site. She has great recipes that are hearty and healthy. I have made this soup several times. My girls love it. I also get a rotisserie chicken and chop it up and add it to this soup. Otherwise, this is a vegetarian soup. I love that the base is made of blended beans. This soup is hearty and is packed with great stuff!


Pasta Fagioli (Pasta and Beans)
Gina's Weight Watcher Recipes
Servings: 5 large bowls • Serving Size: about 2 cups • Points: 5 pts
Calories: 254.5 • Fat: 3.4 g • Protein: 10.3 g • Carb: 47.5 g • Fiber: 6.8 g

* 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 (14 oz each) cans fat free chicken broth (or vegetable broth for vegetarians)
* 2 cups water
* salt and pepper to taste
* 1-1/2 cups (6 oz) dry Ditalini pasta or other small pasta
* Grated Parmigiano or Romano (optional)

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, carrots, 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