Pasta E Fagioli

By smyth77

Ingredients

• 1 tbsp (15 mL) olive oil
• 4 cloves garlic, minced
• 1 large carrot, sliced
• 1 onion, chopped
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) 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 pasta 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

Step 1

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.