Winter bean and pasta soup
A hearty one-pot winter soup with two kinds of beans, small pasta, and greens - on the table in 45 minutes, with an easy vegetarian swap.
Serves 4
15 min prep
30 min cook
Dinner
Ingredients
- 100 g bacon or pancetta
- 1 tbsp olive oil
- 2 carrots
- 1 red onion
- 2 celery sticks
- 4 cloves garlic
- 800 g diced tomatoes
- 1 L chicken stock
- 400 g cannellini beans
- 400 g borlotti beans
- 100 g small pasta (macaroni or ditalini)
- 1/2 bunch kale or silverbeet
- parmesan, to serve
Method
- Chop the bacon and cook it in the oil in a large pot over medium heat until golden.
- Add the chopped carrot, onion, celery and garlic and cook for about 5 minutes until softening.
- Pour in the tomatoes and stock, season, and simmer for 10 minutes.
- Add the drained beans, the pasta and a cup of water. Simmer for 6-8 minutes until the pasta is cooked.
- Stir through the chopped kale for the last 2 minutes. Serve topped with parmesan.
Good to know: A hearty one-pot week-night soup. Keeps 4 days in the fridge; the pasta soaks up liquid, so loosen leftovers with a splash of stock. Skip the bacon and use veggie stock for a vegetarian version.
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