Autumn Minestrone Pasta Soup by Donal Skehan
Ingredients
1 small onion, finely chopped
2 garlic cloves, grated
1 carrot, finely chopped
½ courgette, finely chopped
1x 400g can Biona Butter Beans, drained
1x 400g can Biona Cannellini Beans, drained
2 tbsp olive oil
Pinch of chilli flakes
1x 400g can Biona Chopped Peeled Tomatoes
2 tsp red wine vinegar
1 litre vegetable stock
400g Biona Spelt Fusilli Wholegrain Pasta
Sea salt and freshly ground black pepper
To serve:
Handful basil leaves
4 slices of sourdough, toasted
Parmesan shavings
Method
1. Heat the oil in a pot and gently fry the onion, garlic, carrot and courgette with a pinch of sea salt & chilli flakes for 10–15 minutes until softened. Add the chilli flakes and tin tomatoes, crushing the tomatoes with the back of your spoon. Add the vinegar and simmer for 10 minutes.
2. Add the stock and bring to the boil and simmer for a couple of minutes, then add the pasta and cook for about 10 minutes or until the pasta is just cooked.
3. Add in the drained beans and stir through for a couple of minutes.
4. Serve the pasta soup with the sourdough toast, a drizzle of extra virgin olive oil, some basil leaves, an extra pinch of seasoning and shavings of Parmesan.
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