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Pasta soup with beans and greens recipe
Pasta soup with beans and greens recipe
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Elevate your soup game with this delicious pasta soup featuring seasonal veggies, kale, and savory pancetta.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 100g sliced pancetta, finely chopped
  • 2 celery sticks, finely chopped
  • 1 long red chilli, seeded, thinly sliced (optional)
  • 4 garlic cloves, sliced
  • 2 thyme sprigs
  • 1l chicken stock
  • 260g passata
  • 1 bunch Tuscan kale or green kale, trimmed, coarsely chopped
  • 2 x 400g cans cannellini beans, rinsed, drained
  • 165g risoni
  • 40g-piece pecorino or parmesan
  • Extra virgin olive oil, extra, to drizzle
Instructions:
  • Start by heating a large saucepan over medium-high heat and adding the oil and pancetta. Cook and stir for 3 minutes until the pancetta is crisp. Use a slotted spoon to transfer the pancetta to a plate. Then, add the onion, celery, chili (if using), garlic, and thyme to the pan, season, and reduce the heat to medium. Cook and stir occasionally for 12 minutes until the vegetables are tender.
  • Pour in the stock, passata, kale, beans, 2 cups (500ml) water, and 2 tsp salt. Cover the pot and bring it to a gentle simmer. Let it cook for about 5 mins until the kale is tender. Stir in the risoni, bring it back to a simmer, and cook uncovered while stirring occasionally for 8 mins or until the risoni is just tender. Season to taste. Enjoy your delicious meal!
  • Ladle the soup into individual bowls. Sprinkle crispy pancetta on top followed by a generous grating of pecorino or parmesan cheese. Finish with a drizzle of extra virgin olive oil and a sprinkle of freshly cracked black pepper.

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