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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
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!
In a large pot, heat the olive oil over a medium heat. Cook the onions, carrots and celery for around 10 minutes until soft.
Add the garlic and cook for a further 30 seconds until fragrant.
Stir in the tomatoes and cook for a further minute until bubbling.
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.
Transfer around 350ml of the liquid into a blender, as well as a third of the beans. Blend until smooth.
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.
Turn the flame off and add the salt, pepper and lemon juice before serving.