Autumnal Greens & Pasta Soup
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
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