Pasta e Fagioli

I haven’t been feeling well since Tuesday (darn summer flu!), so I decided to make a nice soup to help me feel better this weekend.  This is a weight watchers version of pasta e fagioli.  It serves 6 and is only 4 points per serving (depending on how much cheese you add at the end!).  It was quick, easy, and delicious, and therefore it made me feel much better!

  • Heat 2 teaspoons EVOO in the bottom of a large pot over medium-high heat.  (If you have a Dutch oven, use that.  It’s on my wish list!!)
  • Once the oil is heated, add 1 onion, 1 carrot, and 1 stalk of celery, all chopped.
  • Saute until tender (stirring frequently), about 8-10 minutes.
  • Add 2 cloves of garlic and 1 plum tomato (also chopped).
  • Cook for about 6 more minutes.
  • Add 4 cups of vegetable broth.
  • Then add 1 cup of a very small cut pasta.  (I used tiny shells.)
  • Reduce the heat to a simmer and cook the pasta.  (It should take no more than 8 minutes.)
  • Once the pasta is cooked, stir in 1 small can of pinto beans (drained and rinsed), as well as about 5 ounces of spinach (roughly chopped).
  • Cook about 2 more minutes, then serve with grated parmesan cheese.

Enjoy!

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