Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Conchigliette
Seasonal Veg Conchigliette Soup
A clean, brothy soup with carrot, fennel and celery, and the pasta cooked straight in it. Cavolo nero in at the end and bread on the side.
Caitlin Fitzpatrick
Feeds: 4
35 minutes
Ingredients
- 200g Conchigliette
-
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)
-
3 sticks of celery
Conchigliette
From: £4.95
Method
1
Heat a generous amount of olive oil in a heavy based saucepan.
2
Finely chop the carrots and celery and fry for approximately 6 minutes until they have started to soften and keep stirring often.
3
Finely slice the onion and fennel then add to the pan for a further 5 minutes, keep stirring.
4
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.
5
Add in the vegetable stock and bring up to the bubble.
6
Cook for roughly 10 minutes until the chunky veg is tender.
7
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.
8
When you’re ready to serve add in the torn Cavolo Nero stems until gently wilted, this will only take a couple of minutes.
9
Serve with crusty bread and enjoy!
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