Category Archives: Skinny Taste

Pasta Fagioli

A great tasting, thick, hearty Italian soup, that is rich in fiber and nutritious. Great to make on a cold weeknight because it’s super quick and easy to prepare.

I like pureeing the beans to get my picky kid to eat this, but if you prefer your beans whole, you can skip that step. Leftovers can be frozen. Serve this with a piece of Italian bread on the side and top with your favorite grated cheese. For an extra special treat, top this with a slice of melted Alpine Lace Swiss, delicious! Vegetarians can use vegetable broth instead.

This can also be frozen and reheated at a later time for make-ahead meals.

Pasta Fagioli (Pasta and Beans)
Skinnytaste.com
Servings: 5 • Serving Size: about 2 cups • Old Points: 5 pts • Points+: 6 pts
Calories: 254.5 • Fat: 3.4 g • Protein: 10.3 g • Carb: 47.5 g • Fiber: 6.8 g

Ingredients:

1 tbsp olive oil
1/2 onion
3 cloves garlic, chopped
1 celery stalk, chopped
1 carrot, finely chopped
1 15 oz can cannellini beans
15 oz can tomato sauce or crushed tomatoes
1 large bay leaf
1 tbsp basil
1 tbsp parsley
1 tsp oregano
2 (14 oz each) cans fat free chicken broth (or vegetable broth for vegetarians)
2 cups water
salt and pepper to taste
6 oz dry Ditalini pasta or other small pasta
grated parmesan cheese for topping (optional)

Directions:

In a deep pot, saute onion and garlic in olive oil over medium heat.

Blend the can of beans with one can water in electric blender until almost smooth.

Add blended beans to pan then add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper. Add 1 cup water and bring to slow boil. Let simmer for 20 minutes stirring occasionally. Add pasta and cook uncovered until pasta is al dente, according to pasta directions.

Ladle soup into bowls and top with grated cheese (extra).

Pasta with Bolognese Sauce

Bolognese sauce is a ground beef ragú made with pancetta, onions, carrots, celery, tomatoes, wine, and cream.

This is a lighter version using lean chopped beef, reducing the butter and using half and half instead of heavy cream. Results were just as amazing as always and quite frankly, you would never know the difference. The trick to a good Bolognese sauce is the longer it cooks, the better it tastes so this is a perfect Sunday meal. Let this simmer on low at least an hour and a half or up to 3 hours if you have the time.

Serve it over pasta or even spaghetti squash, enjoy!!

Bolognese Sauce
Gina’s Weight Watcher Recipes
Servings: 16 • Serving Size: 1/2 cup • Calories: 106 • Old Points: 2.25 pts • Points+: 3 pts

Ingredients:

4 oz pancetta, chopped (or center cut bacon)
1 tbsp butter
1 small onion, chopped
1/2 cup celery, minced
1/2 cup carrots, minced
1 lb 95% lean ground beef
1/4 cup white wine
2 – 28 oz cans crushed tomatoes (I love Tuttorosso)
1 bay leaf
salt and fresh pepper
1/4 cup chopped fresh parsley
1/2 cup half & half

Directions:

In a deep heavy saute pan, sauté pancetta until fat melts. Add butter, onions, celery and carrots and cook on medium-low heat until soft, about 5 minutes.

Increase flame to medium-high, add meat, season with salt and pepper and sauté until browned. Add wine, cook until it reduces down, about 3-4 minutes.

Add tomatoes and bay leaf. Simmer covered on low, at least 1-1/2 to 2 hours, stirring occasionally. Add half & half and parsley, cook 2 minutes longer. Makes about 8 cups.