Pasta e Fagiloi Soup

Pasta e Fagiloi Soup – 6 points based off of 12 serving recipe

Ingredients

2 cans of red kidney beans, drained & rinsed
2 cans of beef broth
2 small onions, chopped fine
3 medium celery stalks, chopped
10 baby carrots, chopped…. (You can use real carrots; these are just what I had on hand)
3 garlic cloves, chopped
2 tablespoons of Italian seasonings
1 tablespoon chopped parsley
Salt and Pepper, to taste.
2 cans of stewed tomatoes, Italian style
1 pound of lean ground beef
Water, Tomato Juice or Tomato Soup (I used 2 servings of my 1pt Tomato Basil Soup that I was getting utterly tired of).
1 pound of Whole Wheat Pasta (I used Archer Farms (Target Brand) Penne Rigate)
Parmesan Cheese, for garnish

Heat a large soup pot on high. Add just enough beef broth to cover the pan and let it cook until it all evaporates. (The fat in the beef broth left on the bottom of the pan will cook your veggies without using oil).

Add carrots, celery, onion and garlic… in that order… cooking a few minutes in between each (because carrots take longer to cook). Add beef broth as needed to help the veggies cook & not burn.

Sprinkle with Italian seasonings, Parsley, Salt and Pepper

Once your veggies are nice and soft, add the hamburger meat and cook until browned. Add more broth here if needed.

Add the tomatoes, beans, the rest of the beef broth (I had about 1 ¼ cans left), and water (or tomato juice or tomato soup) to thin out the soup.

Bring to a boil.

Add the pasta and cook until the pasta is al dente.

I added about 4 cups of water at the end because I still thought it was pretty thick.

Just before serving, grate parmesan cheese on top of each bowl.

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