Recipe & photography by Izzie Cox.
Serves 6
Ingredients
2 tbsp extra virgin olive oil, plus extra to serve
1 onion, finely chopped
1 carrot, peeled and finely chopped
2 sticks celery, finely chopped
4 cloves garlic, finely chopped
1 tsp fennel seeds
½ tsp chilli flakes
1 tsp dried oregano
1 tbsp miso
1 x 400g tin chopped tomatoes
1 litre vegetable stock
100g sun dried tomatoes
1 tsp caster sugar
200g Northern Pasta Co rigatoni
½ jar of butter beans, drained
100g cavolo nero
150ml double cream
1 ball of buffalo mozzarella, torn into pieces
50g Parmesan, finely grated
Method
Heat the olive oil in a large saucepan on a medium heat. Add the onion, carrot and celery and cook for 15 minutes until soft and sweet. Add the garlic, fennel seeds and chilli and cook for a further couple of minutes.
Add the oregano, miso, chopped tomatoes, vegetable stock, sun dried tomatoes and sugar and bring to a boil. Take off the heat and use a hand blender to blitz until smooth. Season generously with salt and pepper.
Bring the soup back to the boil and add the rigatoni and cook for 7 minutes, stirring often. Add the cavolo nero and chickpeas and cook for a final two minutes.
Remove from the heat and stir through the cream and mozzarella pieces. Divide between bowls and finish with the Parmesan and olive oil.
