Pasta e Fagioli (Skinnytaste)

January 19, 2017 at 12:34 am (Italian, Soups/Stews, Vegetables)


(By: Skinnytaste)

7 Smart Points 255 calories
TOTAL TIME: 50 min

A great tasting, thick, hearty Italian pasta and bean soup that is rich in fiber and nutritious.

1 tbsp olive oil
1/2 onion
3 cloves garlic, chopped
1 medium celery stalk, chopped
1 medium 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
kosher salt and pepper to taste
6 oz dry Ditalini pasta or other small pasta (gf pasta for gluten-free)
grated parmesan cheese for topping (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 a boil. Simmer covered 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 (extra).


Yield: 5 servings, Serving Size: About 2 cups

Amount Per Serving:
Smart Points: 7
Points +: 6
Calories: 255
Total Fat: 3.5g
Saturated Fat: g
Cholesterol: mg
Sodium: mg
Carbohydrates: 47.5g
Fiber: 7g
Sugar: g
Protein: 10.3g



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: