Cannellini bean and kale pasta
A brothy pot of pasta, cannellini beans and kale, somewhere between a soup and a pasta dish. One pot, mostly store-cupboard, and best eaten with a spoon on a wet evening.
- Time
- 30 min
- Serves
- 2
- Kind
- Pasta
- Also
- One pot
Method
- Boil the kettle. Chop the onion and celery finely, slice the garlic, strip the kale from its stalks and shred it, and drain and rinse the cannellini beans.
- Warm the olive oil in a large pot over a medium heat. Cook the onion and celery with a pinch of salt for 6 to 8 minutes, until soft and translucent.
- Stir in the garlic, dried rosemary and tomato purée for 1 minute, until the purée darkens.
- Add the beans, crumble in the stock cube and pour in 700 ml of boiling water. Bring to the boil.
- Add the pasta and cook at a steady simmer for 10 minutes, or the time on the packet, stirring often so it does not stick.
- Stir in the kale for the last 4 minutes. It is ready when the pasta is tender and the liquid has reduced to a thick broth.
- Crush a few of the beans against the side of the pot to thicken it, add salt and pepper to taste and ladle into bowls.
Tip Add the pasta only when the liquid is boiling and stir often. It will keep absorbing broth, so add a little hot water if you keep leftovers.
Per portion
| Energy | 532 kcal |
| Protein | 22 g |
| Carbohydrate | 80 g |
| of which sugars | 10 g |
| Fat | 11 g |
| of which saturates | 2 g |
| Fibre | 15 g |
| Salt | 2.52 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- pasta150 g
- cannellini beans1 tin
- kale150 g
- onion1
- celery stick2
- garlic3 cloves
- vegetable stock cube1
- tomato purée1 tbsp
- dried rosemary1 tsp
- olive oil1 tbsp
