lynda155 Pasta E Fagioli soup (low fat and low carbs)

lynda155

I modified this from a recipe I found online. I like it better then Olive Garden's restaurant version and it is low sodium, low carbs, high protein as well!!

It keeps in the frige well and freezes well too!

Enjoy!!!!

Ingredients:

1 lb 96/4 extra lean ground beef
1 small onion diced (1 cup)
1 large carrot, julienned (1 cup)
3 stalks celery, chopped (1 cup)
2 cloves garlic, minced
2 14.5 cans diced tomotoes, no salted added
1 15 oz can great northern beans (with liquid)
1 15 oz red kidney beans, no salt added (with liquid)
2 8oz can tomato sauce, no salt added
12 oz V8 low sodium juice
1 tsp oregano
1 tsp basil
1/2 tsp pepper
1/2 tsp thyme
1/2 lb ditali pasta



Directions:

1. Brown the ground beef in a large stock pot. Drain off fat with hot water
2. Add onion, carrots, celery and garlic and Saute for 10 mins
3 Add remaining ingredients, except pasta, and simmer for 1 hour.
4. About 50 mins into simmering, cook the pasta in 1 1/2 quarts of boiling water over high heat. Cook for 10 min or just until al dente. Drain
5. Add the pasta to the large stock pot of soup. Simmer for 5-10 mins more and serve.
6. If to thick add additional 8 oz water.



Nutrition facts:

Serves 8
Per Serving: Calories 420, Carbs68, Fat3 , Protein 28 , Cholesterol 33, Sodium330