This humble pasta and white bean dish is a cross between a soup and a stew. It gets terrific flavour from the addition of a Parmesan rind that simmers in the first stages of cooking.
In a soup pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrot and celery and cook for about 10 minutes, stirring occasionally until the onion is soft. Add the garlic and cook a further minute.
Add the tomatoes, stock and Parmesan rind to the pot.
Bring to a gentle simmer and cook for about 15-20 minutes or until the vegetables are tender.
Add the pasta and cook, stirring occasionally until al dente. Stir in the kale, beans, half of the basil and half of the parsley. Remove the Parmesan rind. Season with salt and pepper to taste.
Serve with a drizzle of olive oil, remaining basil and parsley and a sprinkling of Parmesan or Romano cheese.
Serves 6-8.
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Ingredients
Directions
In a soup pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrot and celery and cook for about 10 minutes, stirring occasionally until the onion is soft. Add the garlic and cook a further minute.
Add the tomatoes, stock and Parmesan rind to the pot.
Bring to a gentle simmer and cook for about 15-20 minutes or until the vegetables are tender.
Add the pasta and cook, stirring occasionally until al dente. Stir in the kale, beans, half of the basil and half of the parsley. Remove the Parmesan rind. Season with salt and pepper to taste.
Serve with a drizzle of olive oil, remaining basil and parsley and a sprinkling of Parmesan or Romano cheese.
Serves 6-8.
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