Pasta e Fagioli Recipe (Italian Pasta & Bean Soup)
You can't beat the simplicity of pasta e fagioli, aka Italian pasta and bean soup. It's comforting, healthy and will have your family begging for more. 242 calories and 5 Weight Watchers Freestyle SP
Clean Eating, Vegetarian
Dara Michalski | Cookin' Canuck
mixture of oregano, parsley, basil, etc.
6 ounce can tomato paste
low sodium chicken broth
15 ounce can of red kidney beans, reduced sodium, drained and rinsed
15 ounce can of cannellini or Great Northern beans (reduced sodium), drained & rinsed
15 ounce can of chickpeas (garbanzo beans), reduced sodium,
drained and rinsed
salt and pepper to taste
ditalini or elbow pasta
cooked according to package
minced flat-leaf parsley
grated Parmesan cheese for serving
leave off for vegetarian or use asiago
Heat oil over medium-high heat in a
large soup pot
and saute onion, garlic and spices until just tender about 4-5 minutes.
Add tomato paste and stir well. Reduce heat to low and cook for 3-4 minutes, stirring occasionally.
Add the water, chicken stock and beans to the pot; bring to a boil. Reduce heat to low and simmer for 20 minutes.
Stir in cooked pasta and parsley just before serving. Garnish with Parmesan cheese and serve with crusty bread for dunking, if desired.
Weight Watchers Points: 5 (Freestyle SmartPoints), 6 (Points+)
* The salt and pepper to taste are not included in the nutritional information.
Reprinted with permission from
Food From Our Ancestors: The Ultimate Italian Sunday Dinner