Autumnal Greens & Pasta Soup

time 45mins
serves 2
difficulty Easy

A soup-er (sorry) hearty dish for cosy autumnal evenings. With seasonal greens, pasta and a little nduja


  • 1 tin of borlotti beans
  • Half a tin of tomatoes
  • 100grams of small shaped pasta
  • A bunch (4/5 strips) of cime di rapa
  • 1tsp of nduja
  • 3 cloves of garlic
  • Parmesan rind (and grating to top)
  • 1 chicken stock jelly
  • 1 heaped tsp tomato puree
  • 1tsp of dried oregano
  • Olive oil
  • 📖Method

  • Heat a glug of olive oil in a large pan on a medium heat.
  • Finely slice garlic and heat in oil for 1-2 minutes.
  • Add tomato puree, stir and cook down for another 1-2 minutes.
  • Add the half tin of tomatoes, blitz in a blender prior, or mash in the pan.
  • Cook the tomatoes down for a few minutes, until it goes a slightly darker shade of red.
  • In a blender, blend half the tin of beans, with some of the bean water, then add to pan and cook for a further 5 minutes.
  • Add remaining beans with water from the tin and stir through.
  • Add dried oregano, and chicken stock jelly with a splash of boiling water.
  • Remove the rind from your parmesan and add the rind only, whole.
  • Stir everything through, once the stock is dissolved, add in dried pasta and stir around to submerge.
  • Cook everything on a medium heat for around 10 minutes.
  • Finely slice the greens and then add to the pan. Stir through and add a lid to your pan to help them wilt.
  • Remove the parmesan rind, which should now have softened. Dice the rind and then add back into the soup.
  • Once your pasta is about done, add a tsp of nduja and remove from the heat.
  • Put a lid on your pan and leave to sit for a couple minutes, then stir through your nduja, it should be melted. You can add a splash of boiling water at this point if you feel it needs loosening up.
  • Serve with a drizzle of olive oil and a nice helping of grated parmesan