Pasta & Bean Soup
Whip up a delicious and comforting soup in just 30 minutes. Made using lots of veg and beans, this is the perfect warming, winter bowlful.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Servings: 2
Ingredients:
1 Onion
1 Carrot
1 Red pepper
1 Celery rib
2 tbsp Olive oil
2 Garlic cloves
2 sprigs Rosemary (chopped )
800 ml Vegetable stock
1 Can chopped tomatoes
1 Can white beans (borlotti beans, drained)
5 Lasagna sheet (broken )
a bunch of Kale leaves (or spinach )
Salt & pepper
Recipe:
- Finely chop the onion, carrot, pepper, celery and garlic.
- Heat olive oil in a large saucepan over medium heat and fry the vegetables apart from the garlic, with a pinch of salt, for 5 minutes until softened.
- Stir in the garlic and rosemary, and cook for 2 minutes. Add the stock, chopped tomatoes and beans and bring to a simmer. Cook for 5 minutes.
- Add the broken lasagne sheet pieces and kale to the soup and cook for 10 minutes, stirring regularly so the pasta doesn’t stick together, and until the pasta is tender.
- Divide the soup between bowls and serve with a twist of black pepper, alongside warm garlic bread if you like.
How to store
Store in an airtight container, in the fridge, for up to 3 days or in the freezer for up to 2 months.
