Recipe and photography by Ella Fanfarillo
Ingredients
3 carrots
1 large brown onion
1/2 fennel bulb
2 cloves of garlic
1 litre vegetable stock
Olive oil
Black pepper
Salt
6-8 stems cavolo nero (chunky stalks removed)
200g Conchigliette
3 sticks of celery
Method
Heat a generous amount of olive oil in a heavy based saucepan.
Finely chop the carrots and celery and fry for approximately 6 minutes until they have started to soften and keep stirring often.
Finely slice the onion and fennel then add to the pan for a further 5 minutes, keep stirring.
Season well with salt and black pepper, turn down the heat and add in the minced garlic. Fry for a further couple of minutes until the garlic is fragrant.
Add in the vegetable stock and bring up to the bubble.
Cook for roughly 10 minutes until the chunky veg is tender.
Add in the conchigliette making sure all of the shells are covered by the stock - cook for 8-10 minutes until the pasta is al dente.
When you’re ready to serve add in the torn Cavolo Nero stems until gently wilted, this will only take a couple of minutes.
Serve with crusty bread and enjoy!
