Courtney’s Version of Pasta Fagioli

Recipe of the week:

Dunno about you guys but as fall approaches I start craving soups to keep me warmed up on rainy days.

One of my favorite Italian soups is pasta fagioli so I modified some ingredients to make it healthier.

In a large pot, sauté olive oil, garlic, zucchini and spinach for about 5 min on medium heat.

Add 1 can of tomato paste and a can of low sodium chicken broth, for each can also fill it with water and add to the pot.

Add basil, onion powder and 2 cans of cannelloli beans.

Cook for about and hour.

When serving add in boiled shredded chicken and quinoa. ( only half a cup cooked)

Calories: 450
Carbs: 26 grams
Protein: 33 grams
Fat: 7 grams


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s