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.
Do you have a recipe you would like to share? Click the button below and submit your recipe.
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.