Pasta e Fagioli (Core): Tried and True

[ChristineP 0]

Hello Buddies,

 

I made this recipe for dinner tonight! It was fabulous! I could have easily eaten another bowl ... but did not! It makes a ton too, so it will be wonderful to have leftovers this week.

 

Enjoy!

Christine

 

Pasta e Fagioli (Core)

Add your daily healthy oil requirement to your portion if you need it.

1 lb lean ground beef

1 (29 oz.) can diced tomatoes

2 (14 oz.) cans Great Northern beans, undrained

10 oz. box frozen chopped spinach, thawed and squeezed dry

2 (14.5 oz.) cans chicken broth

1 (8 oz.) can tomato sauce

3 cups water

1 TBS minced garlic

1 TBS dried parsley

1 tsp garlic powder

1.5 tsp salt

1/2 tsp ground black pepper

1/2 tsp dried basil

1/2 lb whole-wheat seashell or small, shaped pasta

Grated or shredded soy or fat-free parmesan (optional)

 

In a large stockpot, brown beef. Add diced tomatoes, beans, spinach, chicken broth, tomato sauce, water, garlic, parsley, garlic powder, salt, pepper and basil. Bring to a boil; reduce heat and let simmer, covered, for 40 minutes. Add pasta and cook uncovered until pasta is tender (approximately 10 minutes). Ladle soup into individual serving bowls. Top with cheese, if desired.

 

Serves 6 - 8

[kimbierrt 10]

I love to get this when we go to Olive Garden, yep I am pretty sure theirs isn't core--lol, but it is good.

 

Look forward to trying this core version.

[Paris Madeleine 0]

Oh my! Definitely a tried and true. I am eating my bowl now and can hardly believe how wonderful it is! This will definitely be on my "make again" list!

[kimbierrt 10]

Finally got around to making this and it is GREAT!!

And hubby thought so too.

Thank you for the great recipe Christine!

[ashesmom 10]

Hi Christine..........just wanted you to know that this recipe rocks........absolutely wonderful..........thanks........by any chance would you happen to know what the points might be for this.........i am having trouble with core and think i might have to do flex for awhile........i would appreciate the points and for how much.........thanks again.........it was so good........

[skinnymommy2b 10]

I am new to the bean thing, but does anyone know if I can sub light red kidney beans for the Great Northern beans? whats the difference between the beans?

 

thanks!

[ChristineP 0]

Skinny,

 

I found this online:

 

Great Northern Beans Medium size, white color, oval shape; mild flavor with a powdery texture. They are commonly found dried. They have a delicate flavor which makes them a good choice for salads. You may find canned Great Northerns. Substitute canned canellini beans for canned Great Northerns. Canellini beans are also called white kidney beans.

 

I don't see why you couldn't substitute, though it might have a bit of a different taste.

 

Ashesmom: I do not know the points since I do Core, but it is probably very easy to figure out, pointing the items separately........sorry!

 

Glad everyone likes it!

Christine

[MelHub 10]

i am going to try this thanks for posting.

 

Melinda

[Kait617 10]

Bumping up!

[WnderLander 0]

This sounds wonderful! I can't wait to try it... I'm giong to make it on Saturday for dh and I.

[Sally2461 10]

I bought the morning star veggie crumbles instead of beef,has anyone made it with this and how is the taste,thanks everyone.

[latebloomer 0]

Sally:

 

I haven't made this particular recipe but my experience is that in pasta dishes it makes very little difference if you use the "fake" beef. My family cannot usually tell the difference.

 

HTH

[Sally2461 10]

I made this today with the morning star veggie crumbles and it was delishious you couldn't even tell the differance.

[Kait617 10]

Bumping up!

[Emma115 10]

I made this tonight and it was very good. I used white kidney beans and it turned out great. The only thing I did differently other than that was to add some red pepper flakes and a little more garlic, parsley and basil. Very good and quite filling!

[modswag 10]

I made this on Friday. I'm not used to meat in my pasta e fagioli, but it was satisfying. I too added more parsley, basil, pepper and garlic. Today I added a sprinkle of shredded ff mozzarella and that melted in made it even better. I'm used to a lot of parmesan in my pasta e fagioli, so that helped it taste more authentic to me. I'm glad it made so much, I have some for the rest of the week.

[Guest designsbybriana]

This ROCKS! OMG this soup was sooooo good. Thanks for sharing the recipe!!!! I used about 20 oz of northern beans instead of 14. I added soy shreds cheese on top and it was sooooooo good!

[sandiego 10]

This is an awesome, delicious, filling wonderful soup. I added more spinach and more beans to mine, just 'cuz I love that stuff. Mmmmmm - mmmmmm good. Glad it made somuch that i have left overs. I made "core-n" bread to go with it. Just yummy. Thank you so much for sharing this one.

[Guest designsbybriana]

I took this in to work this week for two co-workers. One really liked it and the other loved it soo much, he said it was now his favorite soup! It's really good, even better with the soy cheese on top!

[Guest designsbybriana]

Bumping to top. Had this again yesterday and it was marvelous - once again. My good friend says it's his FAVORITE soup, made it and brought some in for me. Thanks for the awesome recipe!!

[BusyBee2 10]

This recipe sounds great. I am not on Core. Does anyone know or can anyone tell me the points on this?

Thanks!

[plcm111195 0]

Based on the NI for my brands including 96% lean ground beef for 8 servings I get 320 calories, 3g fat, 10g fiber (capped at 4) = 6 points per serving

[BusyBee2 10]

Thanks for the point info so quickly! (Wish it were less though, but don' t we always!)

[zina 10]

I made this tonight for my family and it was out of this world!!!

[zina 10]

would the points be less if you used ground turkey???