Name: Spicy pasta and cannellini bean stew
Total time: 2100 s
Yield: 4
Ingredients: 1 onion; 2 stick celery stick; 1 carrot; 2 clove garlic; 1 tablespoon hot Calabrian chilli; 700 millilitre vegetable stock; 1 tin plum tomato; 2 tablespoon tomato purée; 1 tin cannellini beans; 150 gram messicani pasta; 75 gram curly kale; 2 bay leaf; 1 bunch basil; 2 tablespoon vegan basil pesto; 4 slice malt & seeded sourdough bread

Step 1

Heat 2 tbsp olive oil in a large saucepan for which you have a lid, over a medium heat. Add the onion (1) , celery (2 sticks) and carrot (1) and fry for 5 minutes, until soft.

Step 2

Add the garlic (2 cloves) and Calabrian Chilli (15 g) and cook for 2 more minutes, stirring to coat the vegetables.

Step 3

Add the stock (700 mL) , tomatoes (1 tin) and tomato purée (30 g) breaking down the tomatoes with a spoon.

Step 4

Add the cannellini beans (1 tin) , pasta (150 g) , kale (75 g) and bay leaves (2) . Season with salt and pepper and stir, then cover the pan and simmer for 25 minutes, until the pasta is cooked.

Step 5

Divide between four bowls. Add a handful of torn basil leaves (1 bunch) and a spoonful of pesto (30 g) to the top of each. Serve with the sourdough bread (4 slices) for dunking.

Spicy pasta and cannellini bean stew

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