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.