Pasta Fagioli

Pasta Fagioli is a hearty Italian soup made with pasta and beans. It was once eaten only by the poor, but it was also Dean Martin's favorite Italian dish. He even sang about it in his hit song, "That's Amore." He called it Pasta Fazool.

On a recent snowy day, I made a big pot of Pasta Fazool. Due in part to the frigid weather, I would describe it simply as a "bowl of comfort." Actually, the warm temperature of soup sends signals to our brains that trigger a calming response. No wonder we feel better when we sip a bowlful of broth.

The recipe, which I adapted from the website Preppy Kitchen, uses pantry staples and comes together in less than an hour. It stores well in the fridge for days and freezes beautifully for future meals. Pasta Fagioli is high in protein (all those beans!), which makes it very satisfying. Best of all, it’s low in fat, calories and Weight Watcher Points. On a cold December day, it’s the perfect winter therapy.

Dean Martin swore by his mother’s recipe for Pasta Fazool.

1 Tbsp. olive oil

1 large onion, chopped

3 large carrots, peeled and chopped

1 large celery stalk, sliced

6 garlic cloves, minced

1/4 tsp. red pepper flakes

1 (28-oz.) can diced tomatoes

2 tsp. dried oregano

1/2 tsp. ground black pepper

6 to 8 cups chicken stock

1 to 2 tsp. salt

2 bay leaves

1 cup ditalini pasta

1 (15.5-oz.) can dark red kidney beans, rinsed and drained

1 (15.5-oz.) can cannellini beans, rinsed and drained

1/4 cup chopped parsley

In a large Dutch oven, heat oil over medium-high heat. Add onion. Cook, stirring frequently, until starting to brown, about 10 minutes. Add the carrots, celery, garlic and red pepper flakes. Cook, stirring frequently, for 5 minutes.

Stir in the tomatoes, oregano and black pepper. Simmer for a few minutes. Pour in the stock, 1 tsp. salt and the bay leaves. Bring to a boil. Add the pasta and continue to boil, stirring occasionally, until the pasta is almost tender, about 10 minutes.

Reduce heat to medium-low. Add the beans and simmer for a few minutes. Taste and add more salt if needed. Stir in the parsley before serving.

Serves 8

WW Points per serving: 3