Beany pasta soup - Rosie Kellett late plate

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Step 1

in a large heavy bottomed heavy pan, on medium heat, fry the carrot, onion, and garlic in the olive oil and sea salt. cook for at least 20 mins, stirring occasionally. it should then have a jammy soffritto that's starting to caramelise at the edges

Step 2

Add the tomato paste and chilli flakes and cook for another 5 minutes, stirring to incorporate.

Step 3

Add the white wine, stirring to deglaze the pan and any bits that have stuck to the bottom. Then add the stock, parmesan rind, bay leaves and beans.

Step 4

Bring to the boil and then reduce to a simmer for 30 minutes, until the liquid has reduced by a third, stirring occasionally.

Step 5

Add the pasta and stir to combine, there should be enough liquid to just cover the pasta, if not, add a little boiling water.

Step 6

Cook for another 10 minutes, then just before serving, stir in the greens until they are wilted. You can add more water to get the soup to your preferred consistency I like it to be quite chunky and not too watery. Taste for seasoning and add more salt or chilli flakes if necessary.

Step 7

Serve a big bowl topped with grated parmesan, a drizzle of good olive oil and a twist of black pepper.