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!

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