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