Weight Watchers Pasta E Fagioli Recipes

PASTA E FAGIOLI

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

Pasta e Fagioli image

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

Ingredients

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

PASTA E FAGIOLI (BY GIADA DE LAURENTIIS)

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

Pasta E Fagioli (By Giada De Laurentiis) image

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

Ingredients

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