Recipe & photography by Liv Horne.
Ingredients:
Olive oil
1 white onion, finely diced
2 celery sticks, finely diced
2 carrots, finely diced
2 garlic cloves, minced
3 sprigs of fresh Rosemary, finely diced
2 bay leaves
400g chopped tomatoes
1 litre of vegetable stock
1 can of cannellini beans
6 stalks of Cavolo Nero, cut into strips
150g of Northern Pasta Co Conchigliette
Parsley, for serving
Method:
Add oil to a pan and cook the chopped onion, celery and carrot until tender.
Add the chopped garlic, rosemary and bay leaves and cook until fragrant.
Pour the chopped tomatoes and vegetable stock into the pan and stir well. Bring the mixture to a simmer.
Once shimmering, add the beans and Cavolo Nero to the mixture. Let cook for 10 minutes till soft.
Once cooked, add in your desired amount of Northern Pasta Co Conchigliette and cook for 5-8 minutes until al dente.
Serve topped with parsley and enjoy!
