Wednesday, August 15, 2007

Pasta Fagioli

This recipe did not originally have meat in it- but after Tony and I got married, I added it so that he would enjoy it too because he is a meat and potatoes guy! It originally was a WW recipe and was only 4 points per serving- so I figure it is approximately 7 with the ground chicken in it- depending upon how much pasta you eat. I personally think it's best the second day so I usually make it the night before we have it for diner. Enjoy!

1 tsp. olive oil
2 c. chopped onion
4 garlic cloves; minced
1 lb. ground chicken or turkey
1 cup small carrots, diced
3/4 tsp. dried Italian seasoning
Dash garlic powder
2 tsp. basil
1/2 tsp. pepper
2 can low-salt chicken broth, 10 1/2 ounces each
15 oz cannellini beans
15 oz can kidney beans
14 1/2 oz diced tomatoes; undrained
1/2 c. grated Parmesan cheese, divided
1 package uncooked ditalini or small elbow macaroni

Coat a large saucepan with cooking spray; add oil, and place over medium-high heat until hot. Add onion and garlic; sauté 8 minutes or until tender. Add chicken or turkey and brown meat. Add carrots and next 8 ingredients; cover, reduce heat, and cook 45 minutes or until carrots are soft. Remove from heat; stir in 1/4 cup cheese. Cook pasta and drain. Ladle soup into bowls on top of pasta; sprinkle with remaining cheese.

Prep and cooking time: 1 hour

TIP OF THE DAY: To keep pasta from boiling over, spray a tiny bit of cooking spray in your water before you put it on the stove. It will keep the water from bubbling over so you'll have no more messy stove top to clean up!

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