Pasta e Fagioli

Total Time
56 min
13 min
43 min
This hearty pasta-and-bean soup its a favorite at Italian restaurants.


canola oil

1 Tbsp

uncooked onion(s)

1 medium, chopped

uncooked carrot(s)

1 medium, chopped

uncooked celery

1 rib(s), medium, chopped

garlic clove(s)

2 medium clove(s), minced

uncooked 90% lean ground beef

½ pound(s)

chili powder

1 tsp

canned diced tomatoes

14½ oz

reduced-sodium chicken broth

4 cup(s)

uncooked pasta

1½ oz, small shell variety about 1/2 cup

canned great northern beans

15½ oz, rinsed and drained

grated Parmesan cheese

3 Tbsp

black pepper

½ tsp, freshly ground


  1. Heat the oil in a large nonstick saucepan over medium heat. Add the onion, carrot, celery, and garlic. Cook, stirring frequently, until the vegetables are soft, about 10 minutes. Add the ground beef and cook, stirring occasionally, until browned, about 5 minutes. Stir in the chili powder; cook 1 minute. Add the tomatoes and bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the tomatoes are softened and the liquid has evaporated, about 10 minutes.
  2. Stir in the broth and pasta; bring to a boil. Reduce the heat and simmer, partially covered, until the pasta is tender and the soup thickens slightly, about 8 minutes. Add the beans and heat though. Remove from the heat, then sprinkle with the cheese and pepper. Yields generous 1 cup per serving.


After tasting this hearty pasta-and-bean soup at a favorite Italian restaurant, Melanie, who has lost 49 pounds on the program, was inspired to make a Weight Watchers version at home.

A happier, healthier you starts here