Cannellini bean and pasta soup recipe

Cannellini bean and pasta soup recipe

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Jamie Oliver says, "A steaming bowl of soup is a wondrous thing, and my take on an Italian classic – ‘pasta e fagioli’, which translates as ‘pasta and beans’ – is the perfect winter warmer. I’ve used kale for a whack of green goodness, while sundried tomatoes give a punch of flavour." See method

  • Serves 4
  • 5 mins to prepare and 35 mins to cook
  • 422 calories / serving
  • Healthy

Ingredients

  • 2 onions
  • 2 cloves of garlic
  • 2 sticks of celery
  • olive oil
  • 2 x 400g tins of cannellini beans
  • 1.2ltr hot organic vegetable stock
  • 180g kale
  • 150g mixed pasta shapes
  • 285g jar sundried tomatoes in oil
Source of protein, which supports the maintenance of muscle mass

Each serving contains

  • Energy

    1775kj
    422kcal
    21%
  • Fat

    11g 15%
  • Saturates

    1g 7%
  • Sugars

    9g 10%
  • Salt

    0.7g 12%

of the reference intake
Carbohydrate 59.9g Protein 19.3g Fibre 11.6g

Method

JO 155x255 v7
  1. Peel the onions and garlic, trim the celery, then roughly chop the veg and finely slice the garlic. Place in a large casserole pan on a medium heat with 2 tbsp oil and cook for 15 mins, or until soft and sweet, stirring occasionally.
  2. Add the cannellini beans (juice and all) and the stock, and simmer for 10 mins. Taste and season with sea salt and black pepper.
  3. Remove any woody stalks from the kale, then add the leaves to the pan with the pasta. Cover and cook for a further 10 mins, or until the pasta is al dente, adding a splash more water to loosen, if needed.
  4. Meanwhile, blitz the whole jar of sundried tomatoes (oil and all) in a blender to make a smooth paste.
  5. Ladle the soup into bowls and top each with a heaped teaspoon of sundried tomato paste. Delicious served with crusty bread.

Jamie's tip: "Add a dollop of leftover sundried tomato paste to stews, sauces and pasta for a big hit of added flavour!"

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