Rustle up a hearty, healthy soup for a satisfying lunch or supper. Packed with cannellini beans, carrots, cavolo nero and pasta, this Italian classic is filling and comforting
Ingredients
- 2 tbsp extra virgin olive oil, plus extra for drizzling
- 1 onion, finely chopped
- 2 celery sticks, finely chopped
- 2 carrots, peeled and finely chopped
- 2 garlic cloves, crushed
- 2 rosemary sprigs
- 2 bay leaves
- 1¼ litres vegetable stock
- 400g can chopped tomatoes
- 2 x 400g cans cannellini beans, drained and rinsed
- 200g small pasta shapes (ditalini or cavatelli work well)
- 200g cavolo nero, stalks removed, roughly torn
- grated parmesan or vegetarian alternative, to serve
Method
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Heat the oil in a large saucepan over a medium heat and fry the onion, celery and carrots for 10 mins until lightly golden. Add the garlic, rosemary and bay and fry for a minute more.
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Add the stock and chopped tomatoes and bring to a simmer. Tip in the cannellini beans, bring back to a simmer and cook for 5 mins. Roughly mash with a potato masher to break up some of the beans (or pulse once with a hand blender) – this will thicken the soup slightly. Season well.
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Add the pasta and cavolo nero, then simmer for 4-6 mins more until the pasta and greens are tender. Taste for seasoning, then remove and discard the rosemary sprigs and bay. Serve the soup in warmed bowls with a drizzle more olive oil and a grating of parmesan.