Pasta and White Bean Soup
Pasta and White Bean Soup



  • 2 tbsp olive oil
  • 2 chopped carrots
  • 2 celery stalks, chopped
  • 1 leek, chopped
  • 3 crushed garlic cloves
  • 2 tbsp tomato puree
  • 400g tinned plum tomatoes
  • 400g tin of cannellini beans
  • 600ml veg stock
  • 80g dried lasagna sheets, broken into pieces
  • 80g curly kale, shredded
  • 20g shaved parmesan
  • Cook the carrots, celery and leek in a large pan with the oil for 8 mins to soften. Add the garlic and cook for 1 minute more, then tip in the tomato puree and cook for another 3 mins.
  • Tip the plum tomatoes into a bowl and crush with a fork, then add to the pan with the beans and their liquid. Pour in the stock, add the pasta and kale and cook for 8 mins until everything is tender. Season to taste, then ladle into bowls and serve with parmesan shavings.
40 mins
4 serving

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