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 does not 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.
