Best 4 Lightened Up Pasta Fagioli Soup Recipes

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LIGHTENED-UP PASTA FAGIOLI SOUP



Lightened-Up Pasta Fagioli Soup image

After trying pasta fagioli at a popular restaurant, I was determined to make it at home, only healthier. It turns out mine was a big hit! Loaded with veggies, it is such a simple way to boost nutrition and fiber at mealtime. -Cindie Kitchin, Grants Pass, Oregon

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 17

1 pound lean ground turkey
1 large onion, chopped
2 celery ribs, chopped
2 medium carrots, sliced
1 garlic clove, minced
3 cups water
1 can (16 ounces) kidney beans, rinsed and drained
2 cans (8 ounces each) no-salt-added tomato sauce
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1 tablespoon dried parsley flakes
2 teaspoons reduced-sodium beef bouillon granules
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon pepper
2 cups shredded cabbage
1 cup fresh or frozen cut green beans (1-inch pieces)
1/2 cup uncooked elbow macaroni

Steps:

  • In a Dutch oven coated with cooking spray, cook the turkey, onion, celery and carrots over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Add the water, beans, tomato sauce, tomatoes, parsley, bouillon, oregano, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add the cabbage, green beans and macaroni; cover and simmer 8-10 minutes longer or until the vegetables and macaroni are tender.

Nutrition Facts : Calories 276 calories, Fat 7g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 379mg sodium, Carbohydrate 33g carbohydrate (11g sugars, Fiber 8g fiber), Protein 21g protein. Diabetic Exchanges

PASTA FAGIOLI SOUP II



Pasta Fagioli Soup II image

A quick and easy Italian favorite. Garnish with grated Romano cheese.

Provided by ANGCHICK

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 14

1 (29 ounce) can diced tomatoes
2 (14 ounce) cans great Northern beans, undrained
1 (14 ounce) can chopped spinach, drained
2 (14.5 ounce) cans chicken broth
1 (8 ounce) can tomato sauce
3 cups water
1 tablespoon minced garlic
8 slices crisp cooked bacon, crumbled
1 tablespoon dried parsley
1 teaspoon garlic powder
1 ½ teaspoons salt
½ teaspoon ground black pepper
½ teaspoon dried basil
½ pound seashell pasta

Steps:

  • In a large stock pot, combine diced tomatoes, beans, spinach, chicken broth, tomato sauce, water, garlic, bacon, parsley, garlic powder, salt, pepper, and basil. Bring to a boil, and let simmer for 40 minutes, covered.
  • Add pasta and cook uncovered until pasta is tender, approximately 10 minutes. Ladle soup into individual serving bowls, sprinkle cheese on top, and serve.

Nutrition Facts : Calories 255.9 calories, Carbohydrate 48.4 g, Fat 1.1 g, Fiber 7.9 g, Protein 13.5 g, SaturatedFat 0.3 g, Sodium 996.4 mg, Sugar 5.1 g

LIGHT PASTA E FAGIOLI



Light Pasta E Fagioli image

This soup is light but still hardy and vegan to boot. Would be great served with a peppery salad and crusty bread to sop up the juices.

Provided by Elle_mnop

Categories     Clear Soup

Time 55m

Yield 6 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
3 tablespoons fresh parsley, chopped
1/4 teaspoon red pepper flakes
1 teaspoon dried oregano
3 garlic cloves, minced
1 cup celery, chopped
1 medium fennel bulb, finely chopped
1 medium onion, chopped
1 (28 ounce) can diced tomatoes
1 (15 ounce) can white beans, rinsed and drained
6 cups vegetable broth
8 ounces whole wheat ditalini
salt
pepper

Steps:

  • Heat oil in a large pot over medium-high heat. Add fennel, onion and celery and saute until softened (7-9 minutes). Add garlic, oregano and pepper flakes and cook one minute more. Stir in tomatoes and beans and simmer for 10 minutes on medium-low heat.
  • Add broth and cook for 20 minutes, stirring occasionally. Stir in pasta and cook for 10 minutes more, or until pasta is al dente.
  • Season with salt and pepper to taste and turn off heat. Stir in parsley and serve.

Nutrition Facts : Calories 376.5, Fat 5.3, SaturatedFat 0.9, Cholesterol 2.4, Sodium 1139.2, Carbohydrate 71.3, Fiber 10.8, Sugar 9.2, Protein 15.6

SLOW COOKER PASTA FAGIOLI SOUP



Slow Cooker Pasta Fagioli Soup image

This Italian pasta fagioli soup is fairly healthy and tasty, and easy to make in a slow cooker.

Provided by Stephen Williams

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 4h25m

Yield 12

Number Of Ingredients 16

2 pounds ground beef
1 (32 ounce) carton beef stock
2 (14.5 ounce) cans Italian-style diced tomatoes
1 (28 ounce) jar spaghetti sauce
1 (15 ounce) can red kidney beans, drained
1 (15 ounce) can white kidney beans, drained
4 cups beef broth
½ cup chopped onion
2 medium carrots, diced
3 stalks celery, diced
5 tablespoons chopped fresh parsley
2 teaspoons dried oregano
2 teaspoons ground black pepper
1 teaspoon salt
¼ teaspoon hot pepper sauce (such as Tabasco®)
1 cup ditalini pasta

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef into a slow cooker.
  • Add beef stock, diced tomatoes, spaghetti sauce, red and white kidney beans, beef broth, onion, carrots, celery, parsley, oregano, pepper, salt, and hot sauce to the slow cooker.
  • Cover and cook on Low for 7 to 8 hours or on High for 4 to 6 hours, adding pasta in during the last 15 minutes.

Nutrition Facts : Calories 354.9 calories, Carbohydrate 32.5 g, Cholesterol 47.7 mg, Fat 14.6 g, Fiber 7.8 g, Protein 21.8 g, SaturatedFat 5.3 g, Sodium 1072 mg, Sugar 9.6 g

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