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Ingredients
- 2 tbsp extra-virgin olive oil, plus extra
- 2 sticks celery, sliced
- 1 carrot, chopped
- 1 brown onion, chopped
- 1.5 litres chicken stock or vegetable stock for vegetarians
- 1 x 400g can diced tomatoes
- 200g cavolo nero, shredded (discard thick stems)
- 1 x 400g can white beans, rinsed and drained
- 80g dried stelline or other soup pasta
- Shaved parmesan, to serve
Method
Heat two tablespoons of oil in a large saucepan, add celery, carrot and onion and cook over medium heat for five to eight minutes, stirring often. Add stock, tomatoes and cavolo nero, bring to the boil and simmer for 10 minutes. Mash half the beans to a paste and stir into the soup with the rest of the beans. Season with salt and pepper, add stelline and simmer for three to five minutes. Top with parmesan and drizzle with extra olive oil. Serve with crusty bread.
