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    Pasta e Fagioli


    Source of Recipe


    Rachael

    Recipe Introduction


    3 points per 1 cup serving

    List of Ingredients




    2 (dry) ounces small shape whole wheat pasta
    1 pound 96% lean ground beef
    1 cup chopped onion
    1 tablespoon minced garlic
    1 cup chopped celery
    1 cup sliced carrot
    2 cans (14.25 oz each) Italian diced tomatoes
    1-15 oz can navy beans or other white beans
    1-15 oz can kidney beans
    1-15 oz can tomato sauce
    1- 11.5 oz can V8 juice
    3 cups beef broth
    1 cup water
    1 T white vinegar
    ½ c chopped fresh parsley
    ½ tsp dried thyme leaves
    ½ tsp black pepper
    1 tsp basil flakes
    1 tsp oregano flakes

    Recipe



    Cook pasta al dente (still a bit firm). Set aside.

    Brown ground beef in skillet. When nearly done, add garlic & finish cooking meat. Then add onions, carrots, celery and cook 5 minutes more.
    Add remaining ingredients and simmer 45 minutes, stirring every 5 minutes.
    Stir in pasta and cook 15 minutes more.

    178 cals, 2 grams fat.

 

 

 

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