Weight Watchers Pasta E Fagioli Recipes

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WEIGHT WATCHER'S PASTA E FAGIOLI



Weight Watcher's Pasta E Fagioli image

This is another favorite Weight Watcher's recipe I like to make. It is rich in fiber. It's a tasty meatless meal that cooks in no time, especially if you use leftover pasta. Sprinkle with Parmesan cheese and serve with a slice of bread and a salad. It has 3 points per serving.

Provided by CookingONTheSide

Categories     Clear Soup

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

1 (16 ounce) can crushed tomatoes (Italian-style or whole Italian-style tomatoes, finely chopped)
1 (19 ounce) can kidney beans (or cannellini beans)
1 cup frozen mixed vegetables
3 cups cooked pasta or 3/4 cup dry pasta
3 cups water

Steps:

  • Place all ingredients in a medium-sized saucepan.
  • Simmer for 10 minutes, if using cooked pasta, or until dry pasta is fully cooked.
  • Add enough water during cooking to just cover the pasta.

Nutrition Facts : Calories 308.2, Fat 2, SaturatedFat 0.3, Sodium 671.9, Carbohydrate 63.5, Fiber 14.7, Sugar 6.7, Protein 12.6

PASTA E FAGIOLI (BY GIADA DE LAURENTIIS)



Pasta E Fagioli (By Giada De Laurentiis) image

This is a great soup to warm your stomach on a cold winter night. So simple and so flavorful! I found this on Food Network, but tweaked it to be a little easier.

Provided by ArtofAimee

Categories     Beans

Time 40m

Yield 6 serving(s)

Number Of Ingredients 17

2 -3 pinches ground thyme (or a couple of shakes out of the bottle)
1 pinch rosemary (or a couple of shakes out the bottle)
2 bay leaves
1 tablespoon olive oil
1 tablespoon butter
1 cup chopped onion
3 ounces bacon, chopped (or pancetta)
2 minced garlic cloves
5 3/4 cups low sodium chicken broth
1 (14 1/2 ounce) can red kidney beans
1 (14 1/2 ounce) can pinto beans
3/4 cup small shell pasta, I used orecchiette pasta
fresh ground black pepper
1 pinch red pepper flakes
1/3 cup freshly grated parmesan cheese
1 tablespoon extra virgin olive oil
you can add pieces sausage or ham, which adds nicely to the flavor

Steps:

  • Heat 1 tablespoon olive oil and butter in a heavy large saucepan over medium heat. Add the onion, bacon, and garlic and saute until the onion is tender, about 3 minutes.
  • Add the broth, beans, and herbs (thyme, bay leaves, rosemary) . Cover and bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes.
  • Puree 1 cup of the bean mixture in a blender until smooth*. Before putting the puree back into the soup, add the macaroni and boil with the lid on until it is tender but still firm to the bite, about 8 minutes. You can also add sausage or ham at this time as well.
  • Return the puree to the remaining soup in the saucepan and stir well. Season the soup with ground black pepper and red pepper flakes.
  • Ladle the soup into bowls. Sprinkle with some Parmesan and drizzle with extra-virgin olive oil just before serving.
  • *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Nutrition Facts : Calories 422.1, Fat 16.8, SaturatedFat 5.5, Cholesterol 19.6, Sodium 292.9, Carbohydrate 48.1, Fiber 12.1, Sugar 2.3, Protein 22.3

PASTA E FAGIOLI



Pasta e Fagioli image

This traditional favorite is ready in only 45 minutes with lots of homemade taste from fresh vegetables, pasta and white kidney beans.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 45m

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil
2 stalks celery, finely chopped
2 medium carrots, finely chopped
1 medium onion, chopped
2 cloves garlic, minced
2 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
1 teaspoon Italian seasoning, crushed
1 (14.5 ounce) can diced tomatoes, undrained
¾ cup short tube-shaped ditalini pasta, cooked and drained
1 (15 ounce) can white kidney beans (cannellini), undrained

Steps:

  • Heat the oil in a 12-inch skillet over medium heat. Cook the celery, carrots, onion and garlic until they're tender.
  • Stir the broth, Italian seasoning and tomatoes in the skillet. Heat to a boil. Reduce the heat to low and cook for 15 minutes or until the vegetables are tender-crisp.
  • Add the pasta and beans and cook for 5 minutes.
  • Place half of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the pureed mixture into the skillet. Cook over medium heat until the mixture is hot.

Nutrition Facts : Calories 240.9 calories, Carbohydrate 41.6 g, Cholesterol 2.5 mg, Fat 4.7 g, Fiber 7.5 g, Protein 8.9 g, SaturatedFat 0.6 g, Sodium 883 mg, Sugar 6.4 g

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.

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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