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Pasta e Fagioli

Prep Time: 10 Minutes

Total time: 40 Minutes

Servings: 4-6

Lentils.org

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

    canola oil, for cooking

    1 small onion, finely chopped

    1 carrot, peeled and diced

    2 celery stalks, diced

    2 garlic cloves, crushed

    8-10 slices pepper salami, chopped, or 1 spicy Italian or chorizo sausage

    1-19 oz (540 mL) canned lentils, rinsed and drained

    1-14 oz (398 mL) diced tomatoes, with their juice

    2 cups (500 mL) chicken or vegetable stock

    ½ cup (125 mL) small dry pasta, such as shells, stars or orzo

    to taste salt and freshly ground black pepper

    freshly grated Parmesan cheese, for serving

Directions

  1. Heat a drizzle of oil in a large saucepan set over medium-high heat. Add the onion, carrot, and celery and cook for 3-4 minutes, until soft. Add the garlic and cook for another minute.
  2. Add the salami or squeeze the sausage out of its casing and cook for 2-3 minutes (for salami) or 6-7 minutes (for sausage), breaking the meat up with a spoon, until no longer pink.
  3. Add the lentils, tomatoes, and stock and bring to a simmer. Add the pasta and cook for 15 minutes, or until the pasta is al dente and the broth has reduced and thickened – it will have a consistency between soup and stew.
  4. Season with salt and pepper and serve hot, topped with grated Parmesan.

Nutritional Information

  • Serving Size: 1 1/4 cups (310 mL)
  • Per serving:
  • Calories 240
  • Total Fat 10 g
  • Saturated Fat 3.5 g
  • Cholesterol 30 mg
  • Carbohydrates 21 g
  • Dietary Fibre 6 g
  • Sugar 4 g
  • Protein 15 g
  • Sodium 879 mg
  • Potassium 506 mg
  • Folate 88 mcg

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