Pasta e Fagioli
Fagioli means "beans" in Italian. Here, we've adapted a traditional Italian soup to make a hearty pasta dish by the same name.
Servings: 4
Ingredients:
| Nutritional Info | |
| pro | lt;bgt;Per serving (without ham):lt;/bgt; 24 g |
| total fat | 8 g |
| sat. fat | 2 g |
| carb | 100 g |
| fibre | 16 g |
| chol | 5 mg |
| sodium | 1190 mg |
| % RDI: | - |
| calcium | 24% |
| iron; 110% vit A | 40% |
| vit C | 50% |
| folate | 70% |
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1 tbsp (15 mL) olive oil
4 cloves garlic, minced
1 large carrot, sliced
1 onion, chopped
1/4 tsp (1 mL) each salt and pepper
1 can (19 oz/540 mL) Italian-style stewed tomatoes
1 can (19 oz/540 mL) red kidney beans, drained and rinsed
1 cup (250 mL) diced Black Forest ham (optional)
3 cups (750 mL) orecchiette or shell pasta
1 potato, peeled and diced
4 cups (1 L) fresh spinach, trimmed and torn in bite-sized pieces
1/4 cup (50 mL) freshly grated Parmesan cheese
Preparation:
In saucepan, heat oil over medium heat; cook garlic, carrot, onion, salt and pepper, stirring, for about 8 minutes or until softened. Add tomatoes, breaking up with spoon; bring to boil. Stir in beans and ham (if using) until heated through.
Meanwhile, in large pot of boiling salted water, cook pasta and potato for 8 to 10 minutes or until tender but firm. Drain and return to pot. Add bean mixture and spinach; toss gently to coat. Serve sprinkled with cheese.
Source
© CanadianLiving.com
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