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.

Enjoyed this recipe?

also try…

singapore noodles

singapore noodles

Unlike other many other noodle dishes, Singapore noodles are less greasy to eat and have a hint of spice. This dish is ready in under 15 minutes, for when you just fancy some spicy, veg-packed noodles.

Pin It on Pinterest