Pasta e Fagioli is a delicious Italian soup made with pasta and beans.
If you’ve ever been to Olive Garden, chances are you may have tried it.
How I kept it low in points:
Some Pasta e Fagioli recipes contain beef or sausage, but I left it out. There’s plenty of protein in the beans so I decided I’d save some points.
I also limited the amount of olive oil I used. Since I was using a large nonstick soup pot I didn’t need a lot of oil to sauté the vegetables.
Using a food scale helped to make sure my points were accurate. I used 4 ounces of dry ditalini pasta.
It might not seem like a lot of pasta, but once it’s cooked and expanded, there’s quite a bit. Between the beans and pasta, this is a very filling dish.
How to make Pasta e Fagioli:
The first thing I did was finely chopped the celery, onion, and carrots.
I added extra virgin olive oil to a large nonstick pot over medium heat, then added the vegetables. Stir in the minced garlic for the last 30 seconds.
After the vegetables had cooked for 5 minutes I added in the chicken broth, tomato sauce, petite diced tomatoes, oregano, parsley, salt, and pepper.
Bring to a boil, then add in the pasta. Simmer for 10-11 minutes or until the pasta is al dente.
Rinse and drain the beans, then add them to the soup. Let cook for 3 additional minutes, or until the beans are heated through.
Try topping the soup with fresh parsley and/or Parmesan cheese. They are both delicious!
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Meal prep tip:
This soup is great for lunch in the office! The one thing I would do differently is to cook the noodles separately and wait to add them to the soup until you’re ready to eat.
When you boil the noodles directly in the soup it absorbs a lot of the liquid.
Yield: 4 servings (about 2 cups per serving)
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- 1 teaspoon extra virgin olive oil
- 1/2 cup carrots, finely chopped
- 1/2 cup celery, finely chopped
- 1/2 cup onion, finely chopped
- 3 garlic cloves, minced
- 3 cups chicken broth
- 15 oz. tomato sauce
- 14.5 oz. petite diced tomatoes
- 4 oz. ditalini pasta, uncooked
- 15.5 oz. kidney beans, drained and rinsed
- 15.5 oz. white beans, drained and rinsed
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- Salt and pepper, to taste
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Add the olive oil to a large nonstick pot over medium heat. Add the carrots, celery, and onions. Cook for 5 minutes. During the last 30 seconds stir in the minced garlic.
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Pour in the chicken broth, tomato sauce, petite diced tomatoes, oregano, basil, salt, and pepper. Bring the mixture to a boil.
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Add the pasta and simmer for 10-11 minutes, or until the pasta is al dente.
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Add the beans and cook for 3 minutes, or until the beans are heated through.
Here are some more WW friendly recipes:
Olive Garden Chicken and Gnocchi Soup
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!
Are you looking for a meal plan that’s Weight Watchers friendly? I have over 100 meal plans that you can choose from and I post a new one each week. Click here to check them out!
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