EASY PASTA E FAGIOLI (3 WW POINTS)
Make and share this Easy Pasta E Fagioli (3 Ww Points) recipe from Food.com.
Provided by punkyluv
Categories Vegetable
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Sautee onion and carrots in olive oil, just until they begin to soften. Add tomatos and beans (do NOT drain). Add chicken broth, zucchini, basil, and pepper flakes; heat to boiling. Add pasta, cook 12 minutes or until pasta is cooked al dente.
- Top with parsley, and parmesan cheese if desired. Salt to taste.
Nutrition Facts : Calories 233.1, Fat 2.9, SaturatedFat 0.5, Sodium 435.3, Carbohydrate 42.2, Fiber 6.5, Sugar 6.2, Protein 11.1
EASY PASTA FAGIOLI
Typical Italian hearty winter fare done easy! Serve in bowls with a grating of Romano or Parmesan cheese, crusty bread and salad.
Provided by Cindy
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil in a saucepan over medium heat. Saute carrot, celery and onion until soft. Add garlic and saute briefly. Stir in tomato sauce, chicken broth, pepper, parsley and basil; simmer for 20 minutes.
- Bring a large pot of lightly salted water to a boil. Add ditalini pasta and cook for 8 minutes or until al dente; drain.
- Add beans to the sauce mixture and simmer for a few minutes. When pasta is done, stir into sauce and bean mixture.
Nutrition Facts : Calories 337.8 calories, Carbohydrate 60.7 g, Cholesterol 2.4 mg, Fat 5.1 g, Fiber 9.4 g, Protein 13.4 g, SaturatedFat 0.6 g, Sodium 1881.5 mg, Sugar 11.4 g
PASTA E FAGIOLI RECIPE BY TASTY
Here's what you need: garlic, rosemary, olive oil, shallot, carrot, tomato sauce, beans, vegetable stock, short pasta
Provided by Francesca Tieghi
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Sauté whole garlic, fresh rosemary shallot and carrot in some olive oil until soft.
- Then add tomato sauce, mix and add half of the cooked beans. Now add vegetable stock and bring to a boil.
- Add your pasta and make sure it's submerged. Add more if it absorbs too much. Cook for 10-12 minutes (check the package). When the pasta is al dente. turn the heat on high so some of the water evaporates (it should not be too much like a soup, but it should be creamy).
- At this point add the blended beans and mix to combine. Remove whole garlic and rosemary. Season to taste with salt and pepper.
- Serve.
Nutrition Facts : Calories 1223 calories, Carbohydrate 124 grams, Fat 69 grams, Fiber 6 grams, Protein 13 grams, Sugar 20 grams
WEIGHT WATCHER'S PASTA E FAGIOLI
This is another favorite Weight Watcher's recipe I like to make. It is rich in fiber. It's a tasty meatless meal that cooks in no time, especially if you use leftover pasta. Sprinkle with Parmesan cheese and serve with a slice of bread and a salad. It has 3 points per serving.
Provided by CookingONTheSide
Categories Clear Soup
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingredients in a medium-sized saucepan.
- Simmer for 10 minutes, if using cooked pasta, or until dry pasta is fully cooked.
- Add enough water during cooking to just cover the pasta.
Nutrition Facts : Calories 308.2, Fat 2, SaturatedFat 0.3, Sodium 671.9, Carbohydrate 63.5, Fiber 14.7, Sugar 6.7, Protein 12.6
PASTA E FAGIOLI I
Rich and savory, a wonderful soup, it can be a meal in itself, serve with garlic toast, its great!
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Yield 8
Number Of Ingredients 10
Steps:
- Heat oil in 4-quart Dutch oven over medium heat until hot. Add onion and garlic and cook for 5 minutes or until onion is tender.
- Add undrained tomatoes, undrained cannellini beans, chicken broth, parsley, basil and pepper to Dutch oven and bring to a boil over high heat, stirring occasionally. Let boil for approximately 1 minute and then let simmer for 10 minutes, covered.
- Add pasta to Dutch oven and simmer approximately 10 to 12 minutes or until pasta is tender. Serve immediately and enjoy.
Nutrition Facts : Calories 185.4 calories, Carbohydrate 30.5 g, Cholesterol 1.5 mg, Fat 4.2 g, Fiber 4.5 g, Protein 8.2 g, SaturatedFat 0.8 g, Sodium 272.1 mg, Sugar 5.4 g
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
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
More about "easy pasta e fagioli 3 ww points recipes"
PASTA FAGIOLI {21 DAY FIX | WEIGHT WATCHERS}
From thefoodieandthefix.com
3.7/5 (96)Estimated Reading Time 5 minsServings 5Calories 250 per serving
- Combine the pasta with the chickpeas and a couple of tablespoons of the tomato sauce (to keep the pasta from sticking together) and set aside.
- To a medium pot, add 1/2 cup of pasta water, the tomato sauce, the chicken broth and the onion. Cover, bring to a bubble, uncover and let simmer for 10 minutes or so. Remove the onion and discard. Turn off the heat and add the parsley and 1/3 cup of grated cheese.
- To serve, in each bowl add 1 cup of the broth and 1/2 cup of the pasta/chickpea mixture. Top with an additional 1 1/2 Tbs of grated cheese if you like (I like.)
PASTA E FAGIOLI | RECIPES | WW USA - WEIGHTWATCHERS
From weightwatchers.com
Cuisine ItalianCategory Lunch,DinnerServings 6Total Time 40 mins
- Heat the oil in a Dutch oven over medium-high heat. Add the onion, carrot, and celery. Cook, stirring frequently, until very tender, about 8 minutes. Add the tomato and garlic. Cook, stirring occasionally, until the tomato softens, about 6 minutes.
- Stir the broth and pasta into the Dutch oven; bring to a boil. Reduce the heat to a low boil and cook, uncovered, until the pasta is tender, about 8 minutes. Stir in the beans and the spinach. Cook until the beans are heated through and the spinach begins to wilt, about 2 minutes. Serve with the cheese. Yields 11⁄2 cups and 2 teaspoons cheese per serving.
PASTA E FAGIOLI | RECIPES | WW USA - WEIGHTWATCHERS
From weightwatchers.com
Cuisine ItalianTotal Time 1 hrServings 6
- Heat the oil in a large nonstick saucepan over medium heat. Add the onion, carrot, celery, and garlic. Cook, stirring frequently, until the vegetables are soft, about 10 minutes. Add the ground beef and cook, stirring occasionally, until browned, about 5 minutes. Stir in the chili powder; cook 1 minute. Add the tomatoes and bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the tomatoes are softened and the liquid has evaporated, about 10 minutes.
- Stir in the broth and pasta; bring to a boil. Reduce the heat and simmer, partially covered, until the pasta is tender and the soup thickens slightly, about 8 minutes. Add the beans and heat though. Remove from the heat, then sprinkle with the cheese and pepper. Yields generous 1 cup per serving.
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