Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Rigatoni
Lasagne Soup
Lasagne flavours in a bowl of soup, built on fennel seeds, miso and sun-dried tomato. Cream and mozzarella stirred in off the heat.
Alannah Wiseman
Feeds: 6
35 minutes
Ingredients
- 200g Northern Pasta Co rigatoni
-
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
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1 x 400g tin chopped tomatoes
-
1 litre vegetable stock
-
100g sun dried tomatoes
-
1 tsp caster sugar
-
½ jar of butter beans, drained
-
100g cavolo nero
-
150ml double cream
-
1 ball of buffalo mozzarella, torn into pieces
-
50g Parmesan, finely grated
Rigatoni
From: £4.95
Method
1
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.
2
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.
3
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.
4
Remove from the heat and stir through the cream and mozzarella pieces. Divide between bowls and finish with the Parmesan and olive oil.
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