The recipe
Read full description
The big-pot Italian soup that started life as a way to use up everything in the larder. Beans, pasta, tomato, vegetables, olive oil — slow-simmered until rich and thick. Cheaper than a sandwich and ten times more satisfying.
Instructions
-
1Heat the oil in a large pan and gently soften the chopped onion, diced carrots and chopped celery for 10 minutes.
-
2Add the garlic and herbs for 1 minute, then tip in the chopped tomatoes, drained beans and stock.
-
3Bring to a simmer and cook for 20 minutes to let the flavours meld.
-
4Add the small pasta shapes and cook for 8-10 more minutes until tender. Stir in the spinach and let it wilt.
-
5Ladle into bowls, drizzle with extra olive oil, and finish with grated parmesan.
Reviews
No reviews yet. Made this recipe? Be the first to share how it went.
Sign in to leave a review.
