Ingredients

  • 175g of small pasta, such as ditalini or elbow macaroni
  • 200g Bold Bean Cannelinni beans
  • 500ml Take Stock 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

  1. 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.
  2. Add the tomato paste, garlic and dried oregano and stir.
  3. Add the Bold Beans, Take Stock Chicken Bone Broth and water to the pan. Bring to a boil and simmer for about 15 minutes.
  4. At this point tip half the mixture into a blender and whizz until you have a smooth consistency. Put to one side
  5. 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.
  6. 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.
  7. Serve hot, topped with lots of grated Parmesan cheese.