 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
Another one of those comfort dishes! Ingredients:
500g chopped tinned tomatoes |
1 onion peeled and diced |
1 potato peeled and diced |
2 tablespoons of olive oil |
2 cloves of garlic peeled and finely chopped |
1 carrot peeled and diced |
2 celery sticks diced |
100g of dried kidney beans |
1 sprig of basil |
2 litres of vegetable stock |
200 grams of fusilli pasta (the twist!) |
1 diced courgette |
200g of shredded savoy cabbage |
salt and freshly ground black pepper |
Directions:
1. Cook the pasta and set aside
2. Warm the oil in a large soup pot on medium heat.
3. Add the onion and garlic, and sauté for 5 minutes
4. Add the courgette, celery, carrots, potatoes, salt, pepper, and stock and cook for 10 minutes or until the potatoes are almost done.
5. Add the cabbage and beans and simmer for another 5 to 7 minutes, until the cabbage is tender and the beans are hot.
6. Serve with parmesan and dry Italian bread.
|
|