Top Tips:
Use any type of beans your have in your cupboard – cannellini, borlotti, mixed.
Switch out the cabbage for kale or spinach, or use a mixture of all three.
Serves:
1.5
onions (peeled and diced)
1.5
carrots (peeled and chopped)
1.5
celery sticks (chopped)
0.5
leeks (chopped)
0.5
tbsp
dried thyme
0.5
tbsp
dried rosemary
0.5
garlic cloves
300
g
chopped tomatoes
0.5
stock cube(s)
700
ml
hot water
240
g
tinned beans
120
g
cabbage, kale or spinach
45
g
pasta
Equipment needed: Hob & large saucepan
Heat the olive oil in a saucepan, then add the onion, carrot, celery, thyme, rosemary and garlic.
Cover then cook without browning for 15 minutes until tender.
Add the chopped tomatoes, then cook for 5 minutes until the juice has reduced slightly.
Dissolve the stock cube(s) in hot water and add to pan. Add the beans, bring to the boil, then simmer for a further 15 minutes. Skim off any froth as necessary.
Add the cabbage (kale/spinach) and pasta, then simmer for a further 5-10 minutes. Season with salt and pepper.
Use any type of beans your have in your cupboard – cannellini, borlotti, mixed.
Switch out the cabbage for kale or spinach, or use a mixture of all three.
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