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.
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.
Pitta breads make wonderful pizza bases that can be loaded with toppings before being baked until golden. Little hands love to help too!