Friday, October 28, 2011

Pasta e Fagiloi

Anne, one of our long time MM follower's, mentioned our version of Pasta e Fagioli  is one of her very favorites.  Unfortunately, in my original post, I didn't have the nutritional data listed.  So, just in time for a chilly weekend here in the mid-west, here it is, Anne, complete with all the nutritional info and units!

Pull out your crock-pot or simply put this one together in a big pot on top of your stove. For variety, you may want to try this soup with lean turkey, turkey sausage, or even skinless chicken chunks.  Enjoy a bowl this weekend!

Pasta e Fagioli

Place into slow cooker:
1# extra lean ground beef or turkey, cooked and drained (optional)
1 c. onion, diced
1 c. carrots, julienned
2 c. zucchini, sliced
2 cloves garlic, minced
2 - 15 oz. cans diced tomatoes
1 - 15 oz. can light red kidney beans
1 – 15 oz can white beans
1 – 15 oz. can tomato sauce
1 - 12 oz. vegetable juice
1 tbsp. white vinegar
½ tsp. salt, or to taste
½ tsp. pepper
1 tsp. oregano
1 tsp. basil
½ tsp. thyme           
Cook on low for 6 -8 hours.
Stir In:
            3 oz. cooked small whole wheat pasta
Heat through and enjoy!

Makes 16 cups
1 cup = 169 calories, 4 g, fat, 19 mg, cholesterol, 176 mg sodium, 23 g carbohydrate, 6 g fiber, 12 g protein. 2 1/2 Units.

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