Pasta & beans

Name: Pasta & beans
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: European, Italian, Mediterranean
Ingredients: 4 tbsp olive oil; 2 medium leeks, halved lengthways, washed and finely sliced; 3 carrots, peeled and finely chopped; 2 celery sticks, finely chopped; 6 cloves garlic, peeled and thinly sliced; 2 x 400g cans borlotti beans (undrained); 2 tbsp dried Italian seasoning; 2 bay leaves; 500g cherry tomatoes, halved; 250g cavatappi (macaroni or chifferi rigati would also work well); 200g pack cavolo nero, tough stalks removed, leaves finely shredded; Freshly grated Parmigiano Reggiano, to serve, plus 1-2 leftover rinds (optional, without this it’s a vegan recipe); ¼ x 25g pack flat leaf parsley, finely chopped; 1 unwaxed lemon, zest

6 steps

Prep:20minCook:1h

By Elly Curshen

Updated at: Thu, 17 Aug 2023 12:05:59 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories316.5 kcal (16%)

Total Fat9 g (13%)

Carbs45 g (17%)

Sugars5.2 g (6%)

Protein11.3 g (23%)

Sodium196.2 mg (10%)

Fiber10.3 g (37%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

4 Tbspolive oil

2leeks

medium, halved lengthways, washed and finely sliced

3carrots

peeled and finely chopped

2celery sticks

finely chopped

6 clovesgarlic

peeled and thinly sliced

2 x 400gborlotti beans

can, undrained

2 Tbspdried Italian seasoning

2bay leaves

500gcherry tomatoes

halved

250gcavatappi

macaroni or chifferi rigati would also work well

200gcavolo nero

tough stalks removed, leaves finely shredded

Parmigiano Reggiano

Freshly grated, to serve, plus 1-2 leftover rinds, optional, without this it’s a vegan recipe

0.3 x 25gflat leaf parsley

finely chopped

1unwaxed lemon

zest

Instructions

Step 1

Warm a large saucepan over a medium heat. Add the oil, leeks, carrots, celery and garlic. Stir, add a large pinch of sea salt flakes and put the lid on. Leave the veg to sweat over a low heat for 15 minutes, stirring occasionally.

Step 2

Add the beans (along with all the liquid from the cans), the Italian seasoning, bay leaves, tomatoes and 1.5L boiling water to the saucepan. Bring to the boil for 5 minutes, then reduce the heat and simmer for 15 minutes with the lid off.

Step 3

Add the pasta, cavolo nero and cheese rinds, if using. Simmer for 25 minutes more with the lid on. Add up to 1½ tsp sea salt flakes and 1 tsp ground black pepper, or to taste.

Step 4

You can serve the stew immediately (removing the rinds and bay), sprinkled with the parsley, lemon zest and cheese (if using), or leave to cool, cover and transfer to the fridge for up to 2 days. It will taste even better the next day. To reheat, gently simmer in a saucepan over a low heat until piping hot.

To freeze

Step 5

Divide between 8 freezer-proof containers and leave to cool. Label each portion and date, then freeze and use within 1 month. Defrost in the fridge overnight, then gently reheat in a saucepan over a low heat until piping hot before serving.

Cook’s tip

Step 6

When I finish a piece of Parmigiano Reggiano I put the rind in a freezer-proof container in the freezer and keep it for recipes like this. It imparts a great flavour. Just scoop it out and discard before serving.

View on waitrose.com

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