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Pasta e Fagioli

Yield: 4 servings (about 2 cups per serving)
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Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes

Ingredients

  • 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 (or vegetable 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

Instructions

  • 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.
  • Pour in the chicken broth, tomato sauce, petite diced tomatoes, oregano, basil, salt, and pepper. Bring the mixture to a boil.
  • Add the pasta and simmer for 10-11 minutes, or until the pasta is al dente.
  • Add the beans and cook for 3 minutes, or until the beans are heated through.