BEAN, CAVOLO NERO (KALE) AND PASTA SOUP

Winter is in full swing and nothing warms you up better than a hearty and hot bowl of soup! This Bean, Kale and Pasta soup is perfect for a night in, accompanied with a bottle of Saronsberg Provenance Rooi 2012 and a cosy wood fire…

You”ll need

2 tbsp extra-virgin olive oil, plus extra to serve
1 onion, diced
garlic cloves, finely chopped
½ tsp dried chilli flakes
1.5 liters (6 cups) chicken stock
200g canned tomatoes
thyme sprigs
100g dried pasta, such as gigli or macaroni
80g cavolo nero kale (about ½ bunch), coarsely chopped
400g canned borlotti beans, drained, rinsed
1 tbsp aged red wine vinegar, or to taste
To serve:finely grated Parmesan 
Parmesan toast
60g softened butter
30g finely grated Parmesan
½ garlic clove, finely chopped
2 tsp thyme
8 slices sourdough bread

Method

  • Stir oil, onion, garlic and chilli in a large saucepan over medium-high heat until tender (4-5 minutes). Add stock, tomato and thyme, bring nbso online casino reviews to the boil and cook until well flavoured (6-8 minutes). Add pasta and cavolo nero, stir frequently until pasta is al dente (6-8 minutes), stir through beans and warm through (1 minute). Discard thyme stalks, add vinegar, season to taste and keep warm.
  • For Parmesan toast, combine ingredients (except bread) in a bowl, season to taste. Heat a grill to high heat. Toast bread, turn, spread with Parmesan butter, grill until golden. Serve hot with bean, cavolo nero and pasta soup, drizzled with oil and scattered with Parmesan.

Article source: gourmettraveller