Pasta e Fagioli
Brooke Duch
ingredients
- 1 Tbsp. olive oil
- 1/2 onion, diced
- 3 cloves garlic, chopped
- 1 pound ground beef or turkey (optional)
- 3 celery stalks, chopped
- 1 carrot, finely chopped
- 2 cans (15 oz. each) Cannellini beans
- 15 oz. tomato sauce
- 15 oz. crushed or diced tomatoes
- 1 can V-8 juice (12 oz.)
- 1 large bay leaf
- 1 Tbsp. basil
- 1 Tbsp. parsley
- 1 tsp. oregano
- 2 cans chicken broth
- 1 Tbsp. white vinegar
- 1 tsp. salt & pepper
- 1/2 pound Ditalini or other small pasta
- Grated Parmigiano or Romano
directions
- 1
Brown the ground beef/turkey in a large saucepan over medium heat. Drain if necessary. Add onion, garlic, carrot and celery and saute for 10 minutes. Add remaining ingredients, except pasta, and simmer for 45-50 minutes.
- 2
Cook the pasta according to package directions. Add the pasta to the soup. Simmer for 5 to 10 minutes and serve with grated cheese.
Source: Skinny Weight Watcher Recipes
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