Yield :
- Makes 20 cups (each serving, 1 cup)
- SmartPoints 5
- Prep Time: 15 minutes
- Cook Time: 1 hour
Ingredients :
- 1 pound lean ground beef or ground turkey, see shopping tip
- 1 teaspoon olive oil
- 3 cups onions, chopped
- 4 carrots, chopped
- 4 celery stalks, chopped
- 2 garlic cloves, minced
- 1 (28oz) can tomatoes, diced
- 1 (16 oz) can red kidney beans, rinsed and drained
- 1 (16 oz) can white kidney beans, rinsed and drained
- 1 (16 oz) can great northern beans, rinsed and drained
- 3 (10oz) cans reduced-sodium beef broth
- 1 (24 oz) jar marinara or pasta sauce, I used Prego’s Heart Smart pasta sauce
- ½ cup water
- 1 zucchini, chopped
- 2 tablespoons Italian seasoning
- Fresh ground pepper, to taste
- 6 ounces whole wheat penne pasta
- Grated Parmesan cheese to top each bowl with, optional
Preparation :
- Brown beef in a large nonstick soup pot. Drain in a colander in sink.
- 2. In the same pot, heat olive oil. Add onions, carrots, celery, and garlic. Cook for 2 minutes. Stir often.
- 3. Add drained beef back to pot. Stir in canned tomatoes, beans, beef broth, pasta sauce, zucchini, water, Italian seasonings and pepper.
- 4. Bring soup up to a boil. Turn heat to a simmer, cover and let cook for 50 minutes.
- 5. Add pasta to soup. Cover and cook for about 10 minutes longer until pasta is ready. If you like a thinner soup, just add another ½ cup water or so.
- 6. Ladle soup into a small bowl or cup. Top with grated Parmesan cheese, if desired
- 7. This soup freezes great!
Nutritional Info :
- Makes 20 cups (each serving, 1 cup)
- Weight Watchers SmartPoints 5
- Weight Watchers POINTS PLUS 4
- Weight Watchers (old points) 2
