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.
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
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!