txag94
09-11-2006, 06:49 AM
One of my favorite Weight Watchers recipes. A regular around my house!
Pasta E Fagioli
1 lb ground round
1 cup chopped onion
¾ cup chopped celery
¾ cup chopped carrot
2 garlic cloves, minced
28 oz can fire-roasted crushed tomatoes, undrained
28 oz fat-free, less-sodium beef broth
16 oz can red kidney beans, rinsed and drained
15 oz can cannellini beans, rinsed and drained
1½ tsp dried Italian seasoning
½ tsp black pepper
¼ tsp salt
¼ tsp crushed red pepper
¾ cup uncooked ditalini (very short tubed-shaped macaroni)
2 tbsp grated fresh parmesan cheese
1) Cook beef and next 4 ingredients in a Dutch oven over medium-high heat until beef is browned, stirring to crumble. Drain well and return to pan.
2) Add tomatoes and next 7 ingredients; bring to a boil. Reduce heat and simmer, uncovered, 15 minutes. Add ditalini; cook 15 minutes or until pasta is done. Ladle soup into individual bowls; sprinkle with cheese.
Yield: 6 servings (serving size 1½ cups)
Pasta E Fagioli
1 lb ground round
1 cup chopped onion
¾ cup chopped celery
¾ cup chopped carrot
2 garlic cloves, minced
28 oz can fire-roasted crushed tomatoes, undrained
28 oz fat-free, less-sodium beef broth
16 oz can red kidney beans, rinsed and drained
15 oz can cannellini beans, rinsed and drained
1½ tsp dried Italian seasoning
½ tsp black pepper
¼ tsp salt
¼ tsp crushed red pepper
¾ cup uncooked ditalini (very short tubed-shaped macaroni)
2 tbsp grated fresh parmesan cheese
1) Cook beef and next 4 ingredients in a Dutch oven over medium-high heat until beef is browned, stirring to crumble. Drain well and return to pan.
2) Add tomatoes and next 7 ingredients; bring to a boil. Reduce heat and simmer, uncovered, 15 minutes. Add ditalini; cook 15 minutes or until pasta is done. Ladle soup into individual bowls; sprinkle with cheese.
Yield: 6 servings (serving size 1½ cups)