Pasta e Fagioli – Lentils.org

Pasta e Fagioli

  By lentilsorg      

July 17, 2015

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  • Prep: 10 Minutes
  • Cook: 30 Minutes
  • 10 Minutes

    30 Minutes

    40 Minutes

  • Yields: 4-6
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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.

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

00:00

Nutrition Facts

Serving Size1 1/4 cups (310 mL)
Calories240
Sodium879 mg
Potassium506 mg
Protein15 g
Cholesterol30 mg
Sugar4 g
Total Fat10 g
Saturated Fat3.5 g
Total Carbohydrates21 g
Dietary Fiber6 g