Low Fat Low Cal Crock Pot Pasta Fagioli Recipes

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SLOW-COOKER PASTA E FAGIOLI



Slow-Cooker Pasta e Fagioli image

This chunky soup is good to the last spoonful. It's my go-to recipe because it's so hearty and we all always want more. -Penny Novy, Buffalo Grove, Illinois

Provided by Taste of Home

Categories     Dinner     Lunch

Time 8h

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 14

1 pound ground beef
1 medium onion, chopped
1 carton (32 ounces) chicken broth
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (15 ounces) canneloni beans, rinsed and drained
2 medium carrots, chopped
1-1/2 cups finely chopped cabbage
1 celery rib, chopped
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup ditalini or other small pasta
Grated Parmesan cheese, optional

Steps:

  • In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender; drain. , Transfer to a 4- or 5-qt. slow cooker. Stir in the broth, tomatoes, beans, carrots, cabbage, celery, basil, garlic, salt and pepper. Cover and cook on low until vegetables are tender, 7-8 hours. , Stir in pasta. Cover and cook on high until pasta is tender, about 30 minutes longer. Sprinkle with cheese if desired.

Nutrition Facts : Calories 258 calories, Fat 8g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 885mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 6g fiber), Protein 17g protein.

LIGHTENED-UP PASTA FAGIOLI SOUP



Lightened-Up Pasta Fagioli Soup image

After trying pasta fagioli at a popular restaurant, I was determined to make it at home, only healthier. It turns out mine was a big hit! Loaded with veggies, it is such a simple way to boost nutrition and fiber at mealtime. -Cindie Kitchin, Grants Pass, Oregon

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 17

1 pound lean ground turkey
1 large onion, chopped
2 celery ribs, chopped
2 medium carrots, sliced
1 garlic clove, minced
3 cups water
1 can (16 ounces) kidney beans, rinsed and drained
2 cans (8 ounces each) no-salt-added tomato sauce
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1 tablespoon dried parsley flakes
2 teaspoons reduced-sodium beef bouillon granules
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon pepper
2 cups shredded cabbage
1 cup fresh or frozen cut green beans (1-inch pieces)
1/2 cup uncooked elbow macaroni

Steps:

  • In a Dutch oven coated with cooking spray, cook the turkey, onion, celery and carrots over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Add the water, beans, tomato sauce, tomatoes, parsley, bouillon, oregano, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add the cabbage, green beans and macaroni; cover and simmer 8-10 minutes longer or until the vegetables and macaroni are tender.

Nutrition Facts : Calories 276 calories, Fat 7g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 379mg sodium, Carbohydrate 33g carbohydrate (11g sugars, Fiber 8g fiber), Protein 21g protein. Diabetic Exchanges

LOW-FAT LOW CAL CROCK POT PASTA FAGIOLI



Low-Fat Low Cal Crock Pot Pasta Fagioli image

I developed this to have a nice tasting, but fairly low fat/calorie pasta dinner. Not necessarily traditional, but very tasty. Use enough broth to make it as thick or thin as you like it.

Provided by CookbookCarrie

Categories     Stew

Time 9h30m

Yield 8 serving(s)

Number Of Ingredients 13

1 lb sweet Italian turkey sausage (bulk or removed from casings)
1 medium onion, diced small
1 cup dried great northern beans or 1 cup cranberry beans
3 large carrots, sliced 1/4 inch thick
2 cups small shell pasta (shells or ditalini)
1 (6 ounce) can tomato paste
1 (28 ounce) can crushed tomatoes
3 -4 cups vegetable broth (I use fat free)
2 beef bouillon cubes (or vegetable)
1 teaspoon italian seasoning
1 teaspoon salt
1 teaspoon dried parsley
freshly grated parmesan cheese (to garnish)

Steps:

  • Soak beans overnight.
  • In the morning (or do this step the night before) brown the turkey sausage and the diced onion.
  • Drain and rinse and put in the crock pot.
  • Add the broth, beans, carrot, herbs, salt& pepper and crushed tomatoes.
  • Cook on low for 9 hours.
  • Half hour before you think it is done, bring a pot of water to boil and cook the pasta to al dente.
  • Drain and rinse to cut down on the starch in your soup.
  • Stir the tomato paste into the crock pot and then fold in the pasta.
  • Cook for another 1/2 hour.
  • Serve in nice bowls with a topping of freshly grated Parmesan and maybe a sprig of basil.
  • ENJOY!

SLOW COOKER VEGETARIAN PASTA E FAGIOLI SOUP (WITH OPTIONAL GROUND BEEF)



Slow Cooker Vegetarian Pasta e Fagioli Soup (with Optional Ground Beef) image

Pasta, beans, and hearty veggies mingle with a tasty Italian-seasoned broth for a simple and happy-making soup. We love this along with a simple green salad and crusty bread for an easy weeknight dinner. Add cooked ground beef for the carnivores and they're extra happy!

Provided by Kare for Kitchen Treaty

Time 8h15m

Number Of Ingredients 18

2 teaspoons olive oil
1 medium onion (diced)
2 medium cloves garlic (minced)
2 teaspoons Italian seasoning
1/2 teaspon kosher salt
1/2 teaspoon freshly ground black poepper
4 cups vegetable broth
1/2 small green cabbage (finely chopped (4 cups))
3 medium carrots (peeled and diced (1 cup))
1 medium zucchini (diced (optional))
1 15-ounce can kidney beans, drained and rinsed
1 14-ounce can diced tomatoes
1 cup small pasta of your choice
2 tablespoons red wine vinegar
Additional salt and pepper to taste
Optional toppings: Fresh basil and/or parsley (drizzle of olive oil, shredded Parmesan cheese)
1/2 pound lean ground beef
1 pound lean ground beef

Steps:

  • Drizzle the olive oil into a large saute pan set over medium heat. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, Italian seasoning, salt, and pepper and cook, stirring once or twice, for 1 minute. Splash in about 1/2 cup of the vegetable broth and scrape up any bits that are stuck to the bottom of the pan. Pour into slow cooker.
  • To the slow cooker, add remaining vegetable broth, cabbage, carrots, zucchini if using, beans, and tomatoes. (If you're adding 1 pound ground beef to the entire batch, you can cook and drain ground beef well and add it now.) Cook for 8 hours on low (5-6 hours on high should also do the trick).
  • 30 minutes before the cooking process ends, add pasta and put lid back on the Crock Pot.* Continue cooking on low until tender.
  • *At this point, if you're adding ground beef to half, set a large saucepan over medium heat, add the 1/2 pound ground beef, and cook, stirring occasionally, until cooked through, 10-15 minutes. Drain any excess fat. Transfer a little less than half the soup to the pan with the ground beef and let simmer, covered, until pasta is completely tender and soup is heated through.
  • Stir in red wine vinegar (divide between separate pots if doing the half-meaty version) and taste. Add additional salt and pepper if desired.
  • Serve topped with chopped parsley and/or basil, a drizzle of olive oil, and pass with Parmesan cheese if desired.

CROCK POT PASTA E FAGIOLI



Crock Pot Pasta E Fagioli image

I came across a simliar recipe in a low fat cookbook, but changed it so much after making it several times, it's my own creation. Taste's a lot like Olive Gardens (which I love), only a little lighter.

Provided by Shelly Goodman Wrig

Categories     Beans

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 20

Pam cooking spray
1/4 cup minced onion
1 garlic clove, minced
1/2 lb ground sirloin
1 teaspoon ground cumin
salt and pepper
1 (28 ounce) can diced tomatoes
1 (14 ounce) can beef broth
3 cups water
1 cup sliced carrot
1 cup sliced celery
1 cup red kidney beans
1 cup navy beans or 1 cup great northern bean
2 teaspoons oregano
1 teaspoon italian seasoning
1 teaspoon basil
1 teaspoon thyme
1 teaspoon red hot sauce
salt and pepper
4 ounces of cooked elbow macaroni (cooled)

Steps:

  • Heat nonstick frying pan over medium heat.
  • When hot, use Pam to coat the pan.
  • Saute onion for about 1 min, add garlic saute 1 minute Add sirloin, cumin, salt and pepper.
  • Cook until cooked.
  • In Crock Pot add everything together (EXCEPT PASTA) including meat mixture.
  • Cook for 8-10 hours on a low setting.
  • Add pasta just before you serve.

Nutrition Facts : Calories 199.1, Fat 3.8, SaturatedFat 1.3, Cholesterol 18.4, Sodium 303.5, Carbohydrate 28.7, Fiber 6.5, Sugar 4.4, Protein 13.2

LOW-FAT PASTA E FAGIOLI (ITALIAN PASTA & BEAN SOUP)



Low-Fat Pasta E Fagioli (Italian Pasta & Bean Soup) image

A delicious, hearty, easy and healthy soup from the terrific cookbook, "Saved By Soup: More Than 100 Delicious Low-Fat Soups To Eat And Enjoy Every Day" by Judith Barrett.

Provided by blucoat

Categories     Beans

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

1 medium onion, cut into 8 pieces
2 medium carrots, cut into 2-inch pieces
1 stalk celery, trimmed and cut into 1-inch pieces
1/4 lb fresh fennel, tall stalks and leaves discarded and bulb cut into cubes (about half a small bulb)
1 large garlic clove, peeled
2 cups canned chopped tomatoes, with their juices
2 teaspoons olive oil
4 cups chicken stock or 4 cups vegetable stock
1 cup cooked white beans (drained and rinsed) or 1 cup canned white beans, such as Great Northern, navy, or cannellini (drained and rinsed)
1/2 cup short tube-shaped pasta, such as ditalini or 1/2 cup tubetti
2 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh parsley leaves
2 tablespoons freshly grated parmigiano-reggiano cheese (optional)

Steps:

  • Combine onion, carrots, celery, fennel, and garlic in a food processor and process until vegetables are finely chopped, about 15 seconds (or finely chop by hand).
  • Heat oil in a heavy 4-quart saucepan over medium-high heat.
  • Add chopped vegetables and cook, stirring, until they begin to soften, 2-3 minutes, Stir in tomatoes and stock and bring to a boil.
  • Cover, reduce heat to medium-low, and simmer for 20 to 30 minutes.
  • Add beans and pasta and cook, stirring frequently, until pasta is tender but firm (al dente), about 10 minutes.
  • Season with salt and pepper to taste. Stir in basil and parsley. Garnish each serving with some cheese, if desired.

SLOW COOKER PASTA FAGIOLI SOUP



Slow Cooker Pasta Fagioli Soup image

I found this recipe in the owner's guide for my Rival Smart-Pot Programmable Crock Pot. If you use the vegetable broth option this meal will be vegan. You could always add beef or vegetarian meatballs for a heartier soup.

Provided by Dreamer in Ontario

Categories     Onions

Time 8h15m

Yield 4 serving(s)

Number Of Ingredients 13

1 (15 1/2 ounce) can great northern beans
1 onion, chopped
1 stalk celery, chopped
2 garlic cloves, minced
2 (10 1/2 ounce) cans beef broth or 2 (10 1/2 ounce) cans vegetable broth
2 (14 1/2 ounce) cans diced tomatoes
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried marjoram
1/4 teaspoon cayenne
1/4 teaspoon liquid hot pepper sauce
2 cups water
1 teaspoon dried basil
1 cup dry shell pasta

Steps:

  • Combine all ingredients except for pasta in crock pot.
  • Cover and cook on LOW for 8 hours or on HIGH for 4 hours.
  • Cook pasta in a pot of boiling water according to package directions, drain, then combine with soup and serve.

LOW-FAT PASTA E FAGIOLI



Low-Fat Pasta e Fagioli image

This classic Italian dish is brimming with low-fat, healthy ingredients.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 16

8 ounces dried great northern beans (1 1/4 cups)
1 tablespoon unsalted butter
2 ribs celery, strings removed, cut into 1/4-inch dice
1 medium onion, peeled and cut into 1/4-inch dice
1 1/2 teaspoons finely chopped garlic (2 large cloves)
2 tablespoons finely chopped rosemary
4 ounces orechiette pasta
1 medium Yukon gold potato (about 6 ounces), peeled
2 whole canned tomatoes, seeded and roughly chopped
1/8 teaspoon freshly ground black pepper
1 teaspoon salt
3 1/2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1/4 cup packed fresh basil leaves
1/4 cup fresh packed parsley leaves
5 large fresh sage leaves
6 tablespoons freshly grated Parmesan cheese

Steps:

  • Place beans in a small stockpot, cover with cold water, and let soak overnight. Drain beans; set aside. Dry stockpot.
  • Melt butter in stockpot over medium-low heat. Add celery, onion, and 1 1/4 teaspoons garlic; saute until translucent. Add beans, 1 tablespoon rosemary, stock, potato, tomatoes, pepper, and 3 1/2 cups water. Raise heat to high; bring soup to a boil. Reduce heat to medium low; simmer until beans are tender, about 1 1/4 hours. Fifteen minutes before soup is done, stir in salt.
  • Meanwhile, bring a stock pot of cold, salted water to a boil over a high heat. Add pasta and cook until slightly underdone, 5 to 6 minutes; set aside. Pass soup through a food mill, holding back one-third of whole beans. Return soup and beans to the stockpot along with the pasta. Keep warm over low heat.
  • Chop remaining 1/4 teaspoon garlic and tablespoon rosemary with basil, parsley, and sage until finely minced. Stir into soup, and divide among six soup bowls. Sprinkle each bowl with 1 tablespoon Parmesan; serve immediately.

Nutrition Facts : Calories 287 g, Cholesterol 10 g, Fat 5 g, Fiber 8 g, Protein 16 g, Sodium 611 g

SLOW COOKER PASTA FAGIOLI SOUP



Slow Cooker Pasta Fagioli Soup image

This Italian pasta fagioli soup is fairly healthy and tasty, and easy to make in a slow cooker.

Provided by Stephen Williams

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 4h25m

Yield 12

Number Of Ingredients 16

2 pounds ground beef
1 (32 ounce) carton beef stock
2 (14.5 ounce) cans Italian-style diced tomatoes
1 (28 ounce) jar spaghetti sauce
1 (15 ounce) can red kidney beans, drained
1 (15 ounce) can white kidney beans, drained
4 cups beef broth
½ cup chopped onion
2 medium carrots, diced
3 stalks celery, diced
5 tablespoons chopped fresh parsley
2 teaspoons dried oregano
2 teaspoons ground black pepper
1 teaspoon salt
¼ teaspoon hot pepper sauce (such as Tabasco®)
1 cup ditalini pasta

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef into a slow cooker.
  • Add beef stock, diced tomatoes, spaghetti sauce, red and white kidney beans, beef broth, onion, carrots, celery, parsley, oregano, pepper, salt, and hot sauce to the slow cooker.
  • Cover and cook on Low for 7 to 8 hours or on High for 4 to 6 hours, adding pasta in during the last 15 minutes.

Nutrition Facts : Calories 354.9 calories, Carbohydrate 32.5 g, Cholesterol 47.7 mg, Fat 14.6 g, Fiber 7.8 g, Protein 21.8 g, SaturatedFat 5.3 g, Sodium 1072 mg, Sugar 9.6 g

PASTA E FAGIOLI RECIPE BY TASTY



Pasta E Fagioli Recipe by Tasty image

Here's what you need: garlic, rosemary, olive oil, shallot, carrot, tomato sauce, beans, vegetable stock, short pasta

Provided by Francesca Tieghi

Categories     Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 9

2 cloves garlic
1 sprig rosemary
1 tablespoon olive oil
1 shallot, minced
1 carrot, finely diced
5 tablespoons tomato sauce
1 can beans, cooked
2 cups vegetable stock, enough for the pasta to be slightly submerged
1 cup short pasta

Steps:

  • Sauté whole garlic, fresh rosemary shallot and carrot in some olive oil until soft.
  • Then add tomato sauce, mix and add half of the cooked beans. Now add vegetable stock and bring to a boil.
  • Add your pasta and make sure it's submerged. Add more if it absorbs too much. Cook for 10-12 minutes (check the package). When the pasta is al dente. turn the heat on high so some of the water evaporates (it should not be too much like a soup, but it should be creamy).
  • At this point add the blended beans and mix to combine. Remove whole garlic and rosemary. Season to taste with salt and pepper.
  • Serve.

Nutrition Facts : Calories 1223 calories, Carbohydrate 124 grams, Fat 69 grams, Fiber 6 grams, Protein 13 grams, Sugar 20 grams

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