Best 5 Ww Pasta E Fagoli Recipes

WEIGHT WATCHER'S PASTA E FAGIOLI

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.

WW PASTA E FAGOLI

Steps:

• 1. 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.
• 2. Add the ground beef and cook, stirring occasionally, until browned, about 5 minutes.
• 3. 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.
• 4. 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.
• 5. Add the beans and tomato sauce and heat though. Remove from the heat, then sprinkle with the cheese and pepper. Yields generous 1 cup per serving.
• 6. Points Plus: 6pts per one cup serving

EASY PASTA E FAGIOLI (3 WW POINTS)

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.

PASTA E FAGIOLI

Steps:

• Make the simmered beans as directed, changing only the amount of beans (use 2 quarts water). Remove onion and bay leaf, using tongs or a slotted spoon, as directed. Place a strainer over a bowl and drain beans. Measure broth and top up with enough water to make 6 cups.
• Heat oil over medium heat in a large, heavy casserole or Dutch oven and add chopped onion. Cook, stirring, until just tender, about 5 minutes. Add rosemary and garlic and stir together for another minute, until garlic is fragrant. Stir in tomatoes, add sugar, salt and pepper, and cook, stirring often, until tomatoes have cooked down and the mixture is very fragrant, 10 to 15 minutes.
• Add broth from the beans, tomato paste, hot pepper, bouquet garni, and salt to taste and bring to a boil. Reduce heat, cover and simmer 30 minutes. Stir in beans and heat through. Taste and adjust salt.
• 10 to 15 minutes before serving, stir in pasta. When it is cooked al dente, taste and adjust seasonings, stir in parsley, and serve, passing Parmesan in a bowl.

PASTA E FAGIOLI

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.