Pasta & Bean Soup
This delicious, comforting soup is easy to whip up in just 30 minutes. Packed with veg and beans, it's perfect for whenever you need a winter warmer.
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 sheets (broken)
a bunch of kale leaves (or spinach)
salt & pepper
Recipe:
Finely chop the onion, carrot, pepper, celery and garlic.
Heat some olive oil in a large saucepan over medium heat. Fry the onion, carrot, pepper and celery 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 kale and the broken lasagne sheet pieces to the soup. Cook for 10 minutes, stirring regularly so that the pasta does not stick together, until the pasta is tender.
Divide the soup between bowls and serve with a twist of black pepper, alongside some warm garlic bread if you like. Enjoy.
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.
