Wednesday, March 23, 2011
Pasta Fagioli Soup!
Pasta Fagioli Soup:
2 Tbsp olive oil
1 onion, diced
3 cloves garlic, chopped
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano
8 oz ( about 2 c) small pasta shells
1 tsp Italian seasoning
1 bunch fresh kale, stough stems discarded, cut into 1 inch pieces and washed
2 cans small white bean, drained
1 Tbsp tomato paste
1/2 tsp salt
1/4 tsp pepper
Grated Parmesan for serving
Heat oil in a large pot over medium heat. Add onion and cook 5 minutes. Add garlic, cook 1 minute.
Stir in tomatoes, broth and 3 cups water. Bring to a simmer over high heat. Add pasta and Italian seasoning. Cook, stirring, 5 minutes.
Stir in kale, cook 5 minutes more. Reduce heat to medium and stir in beans, tomato paste, salt and pepper. Heat through
Ladle into bowls; garnish with Parmesan.
7 pts per serving for Weight Watchers, uhm.. the part that says how many servings in gone so the points may not be all that helpful. It was super tasty and if you want you could use Veg stock and make it completely Vegetarian!!