Some call it a stew, others a soup, but either way this dish makes a wholesome meal. It is a good recipe to cook in bulk for a crowd.
Serves: 6
Ingredients
- 2tbsp olive oil
- 1 medium onion, finely chopped
- 1 small carrot, finely chopped
- 1 stalk celery, finely chopped
- 4 large cloves garlic, chopped
- Handful baby spinach leaves
- 350g bottled passate or 400g canned chopped tomatoes
- 1.5litres vegetable stock
- 2 sprigs rosemary (left intact)
- 1 large sprig thyme (left intact)
- 1 large fresh bay leaf
- 300g ditalini or other small pasta
- 400g canned borlotti beans
- Sea salt and black pepper
Instructions
- Heat the oil in a frying pan, then add the onion, carrot and celery.
- Cook over medium-high heat for 5 to 7 minutes or until the onion is soft.
- Stir in the garlic, passata or tomatoes, stock and herbs.
- Bring to a boil.
- Reduce heat, cover and simmer for 30 minutes, stirring occasionally.
- Return stew to a rapid boil and add the pasta and beans.
- Reduce the heat to medium and cook for 6 to 8 minutes, until the pasta is just cooked.
- Add in baby spinach and remove from stove.
- Remove the herb sprigs and bay leaf before serving.
- Serve immediately.
- Enjoy!
