Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Conchigliette
Left Over Veg Ribollita
The classic Tuscan use-up soup, built on whatever veg needs eating. Cannellini beans and cavolo nero give it body, and lemony parmesan croutons go on top.
Caitlin Fitzpatrick
Feeds: 4
40 minutes
Ingredients
- 200g Conchigliette pasta
-
Olive oil
-
1 onion, finely chopped
-
2 carrots, finely chopped
-
2 celery sticks, finely chopped
-
4 garlic cloves, finely chopped
-
2 tbsp tomato paste
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1.2 litres vegetable stock
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1 400g tin cannelloni beans, drained and rinsed
-
200g cavolo nero, tough stems removed, leaves torn
-
Juice of 1 lemon, to taste
-
Extra virgin olive oil, to finish
-
Pinch of chilli flakes, optional to finish
-
Croutons:
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100g stale bread, torn into rough chunks
-
20g parmesan, finely grated, plus extra to serve
-
Zest of 1 lemon
Conchigliette
From: £4.95
Method
1
Preheat the oven to 200°C (180°C fan) and line a baking tray with baking paper.
2
Heat a good drizzle of olive oil in a large, heavy-based pan over a medium heat. Add the onion, carrot and celery with a pinch of salt and cook gently for 8 minutes until softened and sweet. Stir in the garlic and tomato paste and cook for another minute until fragrant.
3
Add the vegetable stock and bring to a simmer. Throw in the beans and conchigliette pasta and cook for a further 7-8 minutes, until the pasta is al dente and the soup has thickened slightly. Add the cavolo nero for the last few minutes, until wilted and tender. Add a little more stock here if you prefer a looser consistency.
4
Meanwhile, toss the bread with a drizzle of olive oil, parmesan and lemon zest and spread out on a baking tray. Bake for 10–12 minutes until golden and crispy.
5
Finish the soup with lemon juice and plenty of black pepper to taste. Ladle into bowls, top with the lemony parmesan croutons, extra grated parmesan, a pinch of chilli flakes and a generous drizzle of olive oil to serve.
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