Tomato, bean and pasta soup
Serves 4
1 tbsp sunflower oil 1 onion, diced 1 carrot, peeled and diced 1 celery stick, diced 2 stalks of cavolo nero, roughly chopped, tough stems discarded 1 garlic clove, crushed 1 tsp dried oregano ½ tsp dried mixed herbs 1 x 400g can of good-quality chopped tomatoes 1 litre of hot vegetable stock 80g small dried pasta, such as stelline, farfalle, orzo, margheritine (ensure egg-free) 1 x 400g can of cannellini beans, drained and rinsed generous pinch of sea salt and black pepper small handful of flat-leaf parsley, chopped or torn
• Heat the oil in a large pan, add the onion, carrot, celery and cavolo nero and cook over a medium heat for 3-4mins, stirring frequently.
• Next add the garlic, oregano…
