🌿 Low Point Pasta e Fagioli Recipe

Ingredients:

• 1 tsp olive oil

• 1 small onion, diced

• 2 garlic cloves, minced

• 2 medium carrots, diced

• 2 celery stalks, diced

• 1 zucchini, diced (optional)

• 1 can (15 oz) crushed tomatoes (no sugar added)

• 4 cups low-sodium chicken or vegetable broth

• 1 can (15 oz) cannellini beans, drained & rinsed

• 1 can (15 oz) red kidney beans, drained & rinsed

• 1 tsp Italian seasoning

• ½ tsp dried basil

• ½ tsp dried oregano

• ½ tsp black pepper

• Salt to taste (optional)

• 1 cup small pasta (ditalini, elbow, or whole wheat pasta)

• 2 cups fresh spinach or kale, chopped

• Fresh parsley for garnish (optional)

• Grated parmesan for serving (optional, but adds points)

Instructions:

1. Heat olive oil in a large pot. Sauté onion, garlic, carrots, celery (and zucchini if using) for 5 minutes until softened.

2. Stir in Italian seasoning, basil, oregano, and black pepper.

3. Add crushed tomatoes, broth, beans, and bring to a boil.

4. Lower heat and simmer for 15 minutes.

5. Add pasta and cook until al dente (about 8–10 minutes).

6. Stir in spinach/kale until wilted.

7. Taste and adjust seasoning.

8. Serve hot with optional fresh parsley and a sprinkle of parmesan.

✅ WW/Low Point Tips:

• Use whole wheat pasta or chickpea pasta for extra fiber.

• Keep cheese optional to stay low in points.

• Olive oil can be reduced or replaced with cooking spray for even fewer points.

❓Q&A

Q: Can I make this pasta e fagioli ahead of time?
👉 Yes! But keep the pasta separate, otherwise it will absorb too much broth. Add pasta only when reheating.

Q: What beans are best for this recipe?
👉 Traditionally, cannellini and kidney beans are used, but you can swap in navy or great northern beans.

Q: Can I make this gluten-free?
👉 Absolutely—just use gluten-free pasta. Chickpea or lentil pasta works great.

Q: How do I store leftovers?
👉 Store in the fridge (without pasta) up to 4 days, or freeze for 2–3 months.

Q: How many WW points is this?
👉 Depending on your program and pasta choice, it’s usually 2–4 points per serving without cheese.