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.
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