Thursday, July 8, 2010

Pasta Fagioli Soup

Pasta Fagioli Soup: Serves 9 ( 1 c. = 4 points +)

  • 1 lb. extra lean ground beef ( 95% lean)
  • 1 large onion, chopped
  • 2 celery ribs, chopped
  • 2 medium carrots, sliced
  • 2 garlic cloves, minced
  • 1 can ( 16 oz) kidney beans, rinsed and drained
  • 2 cans ( 8 oz each) tomato sauce
  • 1 can ( 14 oz.) diced tomatoes, undrained
  • 1 T. dried parsley
  • 1 c. FF beef broth
  • 2 c. water
  • 1 tsp. dried oregano
  • 1/2 tsp. dried basil
  • 1/4 tsp. pepper
  • 1/2 c. uncooked elbow macaroni

In a Dutch oven coated with cooking spray, cook the beef, onion, celery, carrots and garlic until meat is no longer pink. Add the water, beef broth, beans, tomato sauce, tomatoes and spices. Bring to a boil. Cover and simmer for 20 minutes. Add elbow mac an additional 8-10 minutes or until macaroni is done and vegetables are tender.
You can serve with a sprinkling of parmesan cheese if you like. We made this soup in the early afternoon and then let it sit and reheated it right before dinner. It was sooo good!

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