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🍲 Rustic Pasta e Fagioli Soup

420 kcal · 35 min · 4 servings

Ingredients

• 150 g Small Pasta (e.g., Ditalini)
• 100 g Lentils (Dry)
• 400 g White Beans (Canned)
• 1 große Stk Carrot
• 1 große Stk Celery Stalk
• 1 große Stk Onion
• 3 Stk Garlic Cloves
• 2 EL Tomato Paste
• 2 EL Olive Oil
• 750 ml Vegetable Broth
• 1.5 TL Salt
• 0.5 TL Black Pepper
• 1 Handvoll Fresh Basil

Instructions

1. 1. Rinse the dry lentils under cold water. Peel the carrot and celery stalk and chop them finely. Chop the onion and garlic.
2. 2. Heat the olive oil in a large pot. Sauté the onion, carrot, and celery for 5 minutes until soft. Add the garlic and tomato paste and cook for 2 minutes.
3. 3. Add the drained lentils and drained white beans to the pot. Stir to coat everything with the tomato paste.
4. 4. Pour the vegetable broth into the pot. Bring the mixture to a boil, reduce the heat, and let the lentils simmer for 15 minutes.
5. 5. Add the pasta and cook for another 8-10 minutes until the pasta and lentils are tender. Make sure there is enough liquid, as the pasta and lentils absorb water.
6. 6. Season the soup with salt and pepper. Remove the pot from the heat and stir in the chopped basil leaves. Serve hot.

Nutrition per serving

• kcal: 420
• Protein: 22 g · Fett/Fat: 14 g · Carbs: 55 g