Think of this a bit like a minestrone, but with a whack of added heat from the ’nduja.
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This recipe comes from Fresh Mob – a cookbook we've packed with 100 of our favourite dishes that are tasty, filling and nourishing. Grab a copy today.
This recipe comes from Fresh Mob – a cookbook we've packed with 100 of our favourite dishes that are tasty, filling and nourishing. Grab a copy today.
Serves
4
Onion
Carrot
Celery
Olive Oil
Rosemary
Nduja
Tomato Purée
Cherry Tomatoes
Chicken Stock
Cannellini Bean
Macaroni
Cavolo Nero
Parmesan
Salt
Black Pepper
Check Out Fresh Mob
This recipe comes from Fresh Mob – a cookbook we've packed with 100 of our favourite dishes that are tasty, filling and nourishing. Grab a copy today.
This recipe comes from Fresh Mob – a cookbook we've packed with 100 of our favourite dishes that are tasty, filling and nourishing. Grab a copy today.
Serves
4
Onion
Carrot
Celery
Olive Oil
Rosemary
Nduja
Tomato Purée
Cherry Tomatoes
Chicken Stock
Cannellini Bean
Macaroni
Cavolo Nero
Parmesan
Salt
Black Pepper
Unlock Mob Premium
Check Out Fresh Mob
This recipe comes from Fresh Mob – a cookbook we've packed with 100 of our favourite dishes that are tasty, filling and nourishing. Grab a copy today.
This recipe comes from Fresh Mob – a cookbook we've packed with 100 of our favourite dishes that are tasty, filling and nourishing. Grab a copy today.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Very finely dice the onion, carrot and celery.
Step 2.
Heat the olive oil in a large saucepan. Add the diced veg and sprig of rosemary and cook over a medium heat for 15 mins until softened, adding a splash of water if they start to stick.
Step 3.
Add the ’nduja to the pan along with the tomato purée. Cook, stirring, for 2 mins until the ’nduja has released its oil and the mixture has darkened.
Step 4.
Halve the cherry tomatoes and add to the pan: cook for 5 mins, squishing them up with the back of your spoon to break them down.
Step 5.
Add the chicken stock, then top it up with another 500ml of water. Bring it to a simmer, then season to taste with salt.
Step 6.
Drain the cannellini beans, then tip these into the pan along with your pasta. Simmer for 5 mins.
Step 7.
Meanwhile, tear the stalks away from the cavolo nero leaves and discard them. Tear the leaves into rough pieces. Once the 5 mins are up, add the cavolo nero leaves to the pan. Simmer for another 3 mins.
Step 8.
Check that your pasta is tender, then adjust the seasoning with salt and pepper. Spoon into bowls then grate over the Parmesan to serve. Enjoy!
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Notes (1)
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Nadja A.
5 months ago
Hearty and warm. Perfect for fall
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