Classic pasta e fagioli

• extra virgin olive oil↗2 tbsp tbsp

  plus extra for drizzling

• onion↗1

  finely chopped

• celery sticks↗2

  finely chopped

• carrots↗2

  peeled and finely chopped

• garlic cloves↗2

  crushed

• rosemary sprigs↗2
• bay leaves↗2
• vegetable stock↗1¼ litres l
• chopped tomatoes400g can g
• cannellini beans↗2 x 400g cans g

  drained and rinsed

• small pasta shapes200g g

  (ditalini or cavatelli work well)

• cavolo nero↗200g g

  stalks removed, roughly torn

• grated parmesan or vegetarian alternative

  to serve

Step-by-step instructions

1. 1

   Heat the oil in a large saucepan over a medium heat and fry the onion, celery and carrots for 10 mins until lightly golden. Add the garlic, rosemary and bay and fry for a minute more.

2. 2

   Add the stock and chopped tomatoes and bring to a simmer. Tip in the cannellini beans, bring back to a simmer and cook for 5 mins. Roughly mash with a potato masher to break up some of the beans (or pulse once with a hand blender) – this will thicken the soup slightly. Season well.

3. 3

   Add the pasta and cavolo nero, then simmer for 4-6 mins more until the pasta and greens are tender. Taste for seasoning, then remove and discard the rosemary sprigs and bay. Serve the soup in warmed bowls with a drizzle more olive oil and a grating of parmesan.