Pasta e Fagioli
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving, about: | - |
| pro | 24 g |
| total fat | 8 g |
| sat. fat | 2 g |
| carb | 100 g |
| fibre | 16 g |
| chol | 5 mg |
| sodium | 1,190 mg |
| % RDI: | - |
| calcium | 24 |
| vit A | 40 |
| vit C | 50 |
| folate | 70 |
| iron | 110 |
Fagioli means "beans" in Italian. Here, we've adapted a traditional Italian soup to make a hearty pasta dish by the same name.
Ingredients
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 large carrot, sliced
- 1 onion, chopped
- 1/4 tsp salt
- 1/4 tsp 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 diced Black Forest ham, (optional)
- 3 cups orecchiette pasta or shell pasta
- 1 potato, peeled and diced
- 4 cups fresh spinach, trimmed and torn in bite-sized pieces
- 1/4 cup 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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