I had the best intentions of making delicious lemon-dill chicken skewers for dinner last night. But I realized at 4:30 that I forgot to defrost the chicken, and I realized at 4:35 that the chicken tenders that I had found deep, deep in my freezer were a little bit freezer burnt. And I had 4 hungry kids and 2 hungry adults to feed. I will admit, a few choice words were uttered. Do I take my job of feeding my family healthy, well-planned meals too seriously? Maybe.
I quickly looked through my binder and landed on this recipe for pasta fagioli. It is a great recipe that can be made with basic staples that are hopefully always in your kitchen….onions, celery, carrots, beans, tomatoes. It was on the table in 45 minutes and nobody was the wiser 🙂
- 1 Tbsp. olive oil
- 1/2 onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 3 stalks celery, diced
- 1 can (15 oz.) cannellini beans
- 28 ounce can crushed tomatoes
- 1 bay leaf
- 1 Tbsp. fresh basil, chopped
- 1 Tbsp. parsley, chopped
- 1 tsp. oregano, chopped
- 28 ounces vegetable or chicken broth
- 2 cups water
- 1 1/2 cups Ditalini pasta (or other small shape, I used orzo)
- parmesan rind
- optional: a couple handfuls of dark greens, such as collard or swiss chard, cut into thin strips
In a large pot, saute onions and garlic in olive oil over medium heat.
Blend the beans with one cup water in blender until almost smooth. Add beans, tomatoes, celery, carrots, broth, basil, bay leaf, parsley, oregano, parmesan rind, salt and pepper. Add 1 cup water and bring to boil. Reduce heat and let simmer for 20 minutes. Stir occasionally. Add pasta and greens, if using, and cook until pasta is al dente.
Adapted from Gina’s Skinny Recipes. Using Weight Watchers Recipe Builder, I calculated that this entire recipe has 35 pts+. The recipe makes about 10 cups, with each 2 cup serving having 7 WWpts+.