← Nouns Cooking · Italian

Ingredients

• 3 tbsp extra virgin olive oil, plus extra to serve
• 1 Onion, diced
• 2 Carrot, diced
• 2 sticks Celery, diced
• 2 cloves Garlic, finely chopped
• 2 Bay leaves
• 1 Potato, peeled and diced
• 1 Courgette (zucchini), diced
• 1 tbsp Tomato purée (paste)
• 1 can tin of chopped tomatoes (400 g)
• 1.5 l vegetable stock
• 1 can tin of cannellini or borlotti beans (400 g), drained
• 100 g small pasta (ditalini or broken spaghetti)
• 150 g kale, cavolo nero or savoy cabbage, shredded
• salt and black pepper
• 1 handful basil or parsley, torn
• 40 g Parmesan, grated, to serve (optional)

Method

1. Warm the oil in a large pot over medium-low heat. Add the onion, carrot, celery, garlic and bay and cook gently for 10 min, stirring now and then, until soft and fragrant.
2. Add the potato and courgette and stir for 2 min. Stir in the tomato paste, then the tomatoes and stock, and bring to the boil.
3. Turn down to a gentle simmer, add the beans and cook for 15 min, until the potato is nearly tender.
4. Stir in the pasta and greens and simmer for 8–10 min more, until the pasta is cooked. Add a splash of water if it gets too thick; it should be a hearty soup, not a stew.
5. Season well, then ladle into bowls and finish with basil, a swirl of olive oil and parmesan if you like.

Tips

• The pasta keeps soaking up broth, so if you plan leftovers, cook it separately and add it to each bowl.
• Use whatever veg is in season: green beans, peas and spinach all belong here. Skip the parmesan to keep it vegan.

Sources

Written in our own words after cross-checking these recipes:

Jamie Oliver Great Italian Chefs RecipeTin Eats