Ingredients
- 175g of small pasta, such as ditalini or elbow macaroni
- 200g Bold Bean Cannelinni beans
- 500ml Freja Chicken Bone Broth
- 250ml water
- 100g cavolo nero, stalks removed, roughly chopped
- 1/2 onion, chopped
- 1 clove of garlic, minced
- 1 celery stalk, chopped
- 1 carrot, chopped
- 1 tbsp of olive oil
- 1/2 tbsp of tomato paste
- 1/2 tsp of dried oregano
- Salt and pepper, to taste
- Grated Parmesan cheese, for serving
Instructions
- In a large heavy based pan, heat the olive oil over medium heat. Add the chopped onion, celery, and carrot, and sauté until the vegetables are softened, about 5 minutes.
- Add the tomato paste, garlic and dried oregano and stir.
- Add the Bold Beans, Freja Chicken Bone Broth and water to the pan. Bring to a boil and simmer for about 15 minutes.
- At this point tip half the mixture into a blender and whizz until you have a smooth consistency. Put to one side
- Tip the pasta and cavolo nero into the bean mixture in the pan and cook for about 6 minutes or until the pasta is tender.
- Mix the blended soup back into the pan and check seasoning. You can always add more water if the soup is too thick for your liking.
- Serve hot, topped with lots of grated Parmesan cheese.
