I whipped this up for lunch today. Kegan gobbled down a large soup paired with multigrain crackers. We topped our bowls with some extra parmesan cheese and fresh pepper. This recipe comes from the November issue of Woman’s Day magazine. It makes 6 servings at 7 weight watchers points plus points each.
Italian Pasta & Bean Soup
1 tablespoons plus 2 teaspoons extra-virgin olive oil
1 medium onion, chopped
2 tablespoons minced garlic
6 cups reduced-sodium chicken broth
1 1⁄2 cups farfallini (small bowtie pasta), tubettini or other small pasta
2 cans (about 15 oz each) cannellini beans, rinsed and drained
1 can (14.5 oz) diced tomatoes in juice
1⁄2 cup chopped parsley
1⁄4 cup grated Parmesan
Heat 1 tablespoon of the oil in a 3 quart saucepan over medium-high heat. Add onion and saute 5 minutes or until light golden. Add garlic and cook, stirring for 1 minutes. Add broth and bring to a boil. Add pasta and cook 5 minutes.
Stir in beans and tomatoes; cook 4 minutes or until pasta is tender. Remove from heat.
Stir in parsley, cheese and remaining 2 tsp oil