tuscan bean and pasta soup

Recipe from 15 Minute Vegan Comfort Food by Katy Beskow (Quadrille, £15) Photography © Dan Jones.

The reassuring texture and flavour of white beans and pasta are brought together in this simple soup, which is filling and warming.

Serves 4

1 tbsp olive oil

1 onion, finely chopped

1 stick of celery, finely chopped

1 carrot, finely chopped

1 clove of garlic, crushed

1 tsp dried oregano

1 tsp dried mixed herbs

400g (14oz) can chopped tomatoes

1 litre (1¾ pints/4½ cups) hot vegetable stock

100g (31/2oz) farfalle pasta (ensure egg free)

400g (14oz) can cannellini

beans, drained and rinsed

generous handful of kale, stalks removed

sea salt and black pepper

Butterfly-shaped farfalle looks attractive, as well as being easy to eat from a spoon.

Heat the olive oil in a large saucepan over a medium– high heat and cook the onion, celery and carrot for 3–4 minutes, stirring frequently. Add the garlic, oregano and mixed herbs,and cook for a further minute.

Pour in the chopped tomatoes, hot vegetable stock, pasta and cannellini beans, and cook for 8 minutes, with the pan lid placed over on an angle. Stir occasionally.

Add the kale and cook for a further 2 minutes.

Season to taste with sea salt and black pepper.

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