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Pasta with beans and broth
An irresistible pasta soup that will be a hit with the whole family! This dish is perfect for the winter because it's filled with hearty ingredients like borlotti beans, ditalini pasta, chilli flakes, kale and white wine.
SERVES
6
TO
8
Ingredients
- 2 tablespoons olive oil
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, finely diced
- 5-6 cloves garlic smashed
- 1 teaspoon dried chilli flakes
- 1 cup white wine
- 5-6 parsley stems
- 2 sprigs rosemary
- 5-6 sprigs fresh thyme
- 3 bay leaves
- 1 28 oz can of whole tomatoes
- 6 cups vegetable broth
- 1 28 oz can cooked borlotti beans
- 2 cups Ditalini pasta
- 3 cups lacinato kale, picked and torn
- 1/2 cup toasted breadcrumbs, for garnish
- 1/2 cup fresh parmesan cheese, for garnish
- 1/2 cup fresh parsley finely sliced, for garnish
- Olive oil, to drizzle for garnish
Directions
- Add the olive oil to a large pot on medium heat and sweat the carrot celery onion and garlic and chilli flakes stirring until softened making sure not to brown.
- Add the wine and reduce it by three-quarters.
- Add the parsley, rosemary, thyme and bay leaves.
- Hand crush the tomatoes then add to pot.
- Add the vegetable stock and bring to a boil.
- Reduce the heat and add beans to simmer for 10 minutes.
- Add the pasta and cook until Al dente
- Add the kale and cook until soft.
- Taste and adjust the seasoning to your liking.
- Garnish the soup drizzled with good olive oil and topped with bread crumbs or Parmesan and lots of fresh pepper. Enjoy!
