Healthy Pasta e Fagioli
Healthy Pasta e Fagioli is a cozy, protein and fiber packed low-calorie pasta dinner recipe. Made on the stovetop for a simple, tasty and filling meal. Gluten Free + Low Calorie
Servings: 6 servings
Calories: 313kcal
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 1/2 cups carrots diced
- 1/2 cup white onion diced
- 2 tablespoons garlic minced
- 2 cups spinach
- 1 lb ground turkey 98% lean
- 4 cups chicken broth low sodium
- 15 oz tomato sauce
- 15 oz fire roasted diced tomatoes with juices
- 15 oz cannelli beans canned or beans of choice
- 2 teaspoons Italian seasoning
- 1/2 teaspoons red pepper flakes
- 1 1/2 tablespoons parmesan grated
- 4 oz chickpea elbow pasta
- Salt and pepper to taste
Instructions
- Bring a large pot to medium heat. Add the olive oil, carrots, onions and garlic. Cook 7 minutes until the carrots and other veggies are soft.
- Add the ground turkey with Italian seasoning, red pepper flakes, salt and pepper to the pot. Break up the meat with a spatula as it browns.
- Once the meat browns, add the tomato sauce, diced tomatoes with juices, chicken broth and chickpea elbow pasta. Cover and bring the pot to a boil. Once boiling, reduce to a medium simmer. Simmer for 20 minutes.
- Remove the cover and stir to check that the pasta is cooked. Drain the canned beans, and rinse then add to the pot with the parmesan and spinach. Stir to combine. Cook another 2-3 minutes then serve!
- Store the pasta e fagioli in the refrigerator up to 7 days or in the freezer up to 30 days.
Notes
- 1 serving equals about 1 1/2 cups
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my weight loss clients.
- If you enjoy this recipe, check out my cookbook for more delicious recipes.
Nutrition
Serving: 1serving | Calories: 313kcal | Carbohydrates: 35g | Protein: 30g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 1319mg | Potassium: 779mg | Fiber: 9g | Sugar: 9g | Vitamin A: 6962IU | Vitamin C: 24mg | Calcium: 151mg | Iron: 6mg