Pasta Fagioli Recipe

Recipe by Gina’s Weight Watchers Recipes
Pasta Fagioli Recipe
Makes 4 Servings

I tweaked it a bit (removed carrots; added mozzarella; upped the noodles; made it 4 rather than 5 servings) but it’s very much her recipe and AMAZING!

1 tbsp olive oil
1/2 yellow onion, small to medium size
½ tbsp minced garlic
1 celery stalk, diced
1 15 oz can cannellini beans
1 15 oz can tomato sauce
1 large bay leaf
1 tbsp basil, dried
1 tbsp parsley, dried
1 tsp oregano, dried
4 cups fat free chicken broth (or 2 cans)
2 cups water
Sea salt and pepper to taste
8 oz. small pasta (I used mini fusili)
8 tsp grated parmesan cheese
40 grams fresh mozzarella, grated

In a deep pot, saute onion and garlic in olive oil over medium heat. Blend can of beans with one cup water in electric blender until smooth. Add blended beans to pan then add the tomato sauce, celery, chicken broth, basil, bay leaf, parsley, oregano, sea salt and pepper. Add 1 cup water and bring to slow boil. Let simmer for 20 minutes stirring occasionally. Add pasta and cook uncovered until pasta is al dente, according to pasta directions. Ladle soup into bowls, remove bay leaf, and top each serving with 2 tsp grated parmesan and 10 grams fat free mozzarella.

Nutritional Information: 418 calories, 70 carbs, 9 fat grams and 20 protein grams.

Review: You guys! It was so creamy and fabulous like MELT in my mouth. I can’t wait to make this again and make more of it. Me and Austin are officially obsessed with this new, rich, filling recipe. Thanks, Gina!