Refried Beans
Mexican
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Vegetarian
200g short pasta (macaroni or shell pasta works well)
1 large bunch of kale, chopped into small bits
2 carrots, chopped small
2 stalks celery, chopped small
1 onion, diced
4 cloves garlic, minced
1 handful chopped fresh parsley
2 cans cannellini beans, drained and rinsed
1 can chopped tomatoes
1L vegetable stock
700ml water
1 tsp dried oregano
½ tsp chilli powder
1 tbsp lemon juice
3 tbsp olive oil
½ tsp salt
½ tsp pepper
A hearty, healthy, vegetarian Italian soup. This recipe for Pasta E Fagioli will hit the spot!
Step 1:
In a large pot, heat the olive oil over a medium heat. Cook the onions, carrots and celery for around 10 minutes until soft.
Step 2:
Add the garlic and cook for a further 30 seconds until fragrant.
Step 3:
Stir in the tomatoes and cook for a further minute until bubbling.
Step 4:
Add the stock, water, bay leaves, oregano and chilli powder and stir until well combined. Bring to the boil before reducing to a simmer. Simmer for 10 minutes.
Step 5:
Transfer around 350ml of the liquid into a blender, as well as a third of the beans. Blend until smooth.
Step 6:.
Pour the blended liquid back into the pot and add the beans, pasta, kale and parsley. Cook for around 20 minutes until the pasta is tender.
Step 7:
Turn the flame off and add the salt, pepper and lemon juice before serving.
