1can(15 ounces) cannellini beans, rinsed and drained
1can(15 ounces) whole Italian tomatoes, chopped
1can(15 ounces) tomato sauce
1teaspoonsalt
6ounceswhole wheat pasta such as medium shells or orechiette (1-½ cups)
Salt and pepper to taste
Optional garnishes: chopped parsley, grated Parmesan or Romano cheese and/or crushed red pepper flakes
Instructions
Use a 6-quart slow cooker or cut the recipe in half and use a 4-quart cooker. This makes a big batch of soup.
Spray a nonstick skillet with cooking spray and set it over medium heat. Add the ground chicken and cook, breaking it up into small pieces with a wooden spoon until browned, about 5 minutes.
Put the cooked chicken into the slow cooker.
Put the thyme, rosemary and bay leaves in a cheesecloth bag and tie to close. (I didn't have cheesecloth so tied everything up in a clean empty paper coffee filter instead with good results.) Add it to the slow cooker.
Add the onions, celery, carrot, garlic, broth, water, beans, tomatoes, tomato sauce, and salt to the slow cooker and stir to combine everything.
Cover and cook until the vegetables are tender, 3 to 6 hours on HIGH, or 6 to 8 hours on LOW.
Twenty minutes before serving, add the pasta to the cooker, cover and cook on hight until tender, about 20 minutes.
Remove and discard the cheesecloth bag.
Season to taste with salt and pepper.
Recipe Notes
Add extra chicken broth when reheating leftovers, if desired.This makes a large batch. Use a 4 quart slow cooker to make a half batch, if you prefer.Serving size: 1-¼ cupsClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.3*SmartPoints (Green plan)1*SmartPoints (Blue plan)0*SmartPoints (Purple plan)7*PointsPlus (Old plan)
Nutrition Facts
Weight Watchers Slow Cooker Chicken Pasta Fagioli
Amount Per Serving (1 -¼ cups)
Calories 282Calories from Fat 18
% Daily Value*
Fat 2g3%
Carbohydrates 42.5g14%
Fiber 10g40%
Protein 24.7g49%
* Percent Daily Values are based on a 2000 calorie diet.