What's Cookin Wednesday, October 23rd

Happy hump day friends! We've made it to another one! So I actually made this a couple of weeks ago and again this week, but it was so good so I wanted to share! As I have said, my daughter has decided to go meatless, so some of my all time favorites are not longer options right now. I know, I know, I could make more than one meal, but I don't want to do that. So, I found a recipe for a Crockpot Vegetarian Pasta e Fagioli Soup. I used some substitutions because I was focusing on what I had on hand.

Here's the ingredients she has listed:

Ingredients
3 large carrots peeled & sliced
3 sticks celery chopped
1/2 medium onion chopped
4 cloves garlic minced
1 (28 fluid ounce) can diced tomatoes with juices
1 (19 fluid ounce) can white beans drained
1 (19 fluid ounce) can red kidney beans drained
4 cups vegetable broth
5 dashes Italian seasoning
1.5 cups ditali or ditalini pasta
Salt & pepper to taste

Here's how I changed it up:

Ingredients
1 cup of baby carrots, sliced
1 cup of celery, chopped
1 small onion, chopped
4 cloves garlic minced
1 (28 fluid ounce) can diced tomatoes with juices
1 (19 fluid ounce) can white beans drained
1 (19 fluid ounce) can red kidney beans drained
4 cups vegetable stock
5 dashes Italian seasoning
1.5 cups whole wheat rotini pasta

Salt & pepper to taste

It is 0 SP on MyWW Purple Plan and 2 SP on the MyWW Blue Plan and 6 SP on MyWW Green Plan

My family really enjoyed it. I served it with some garlic bread sticks. I am loving this cooler weather. I do need some more meatless food options. I can't, or maybe it's better to say that I don't want to make beans and cornbread everyday for dinner. It's not a well rounded meal, to be honest. It's one I enjoy greatly, but it's not a good option for everyday. If you try it, let me know if you like it!

Comments

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