17Ingredients
630Calories
75Minutes

Ingredients

  • 1/4 cup extra virgin olive oil
  • 2 stalks celery (finely chopped)
  • 2 carrots (finely chopped)
  • 1 onion (large, finely chopped)
  • 4 ounces sliced pancetta (chopped)
  • 1 clove garlic (finely chopped)
  • 2 tablespoons tomato paste
  • 6 cups chicken stock
  • 14 ounces diced tomatoes
  • 2 ounces red lentils
  • 2 bay leaves
  • 4 ounces macaroni (small, or penne)
  • 1 1/2 cups savoy cabbage (sliced)
  • 14 ounces chickpeas (drained, rinsed)
  • 14 ounces butterbeans (drained, rinsed)
  • 1/2 cup pesto
  • shaved parmesan cheese (to serve)

Directions

  1. Heat oil in a large, heavy-based saucepan over medium heat. Add celery, carrot, onion, pancetta and garlic and cook, stirring, 10 mins or until vegetables are tender. Mix in tomato paste, then stock, tomatoes, lentils and bay leaves. Bring to a boil. Partially cover, reduce heat to low and simmer 45 mins, stirring occasionally, until lentils are tender. Add pasta and cook, uncovered, 5 mins. Stir in cabbage, chickpeas and beans. Season to taste. Simmer 3-5 mins. Ladle into bowls, then swirl in pesto. Top with Parmesan to serve.
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NutritionView more

630Calories
Sodium35%DV830mg
Fat22%DV14g
Protein69%DV35g
Carbs32%DV95g
Fiber84%DV21g

PER SERVING *

Calories630Calories from Fat130
% DAILY VALUE*
Total Fat14g22%
Saturated Fat1.5g8%
Trans Fat
Cholesterol15mg5%
Sodium830mg35%
Potassium2120mg61%
Protein35g69%
Calories from Fat130
% DAILY VALUE*
Total Carbohydrate95g32%
Dietary Fiber21g84%
Sugars16g32%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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