Ingredients

  • 200 grams borlotti(white) dried beans, presoaked
  • 3-4 cups chicken or veg stock
  • 1 onion, chopped
  • 4 tablespoons extra virgin olive oil
  • 300 grams mixed greens s.a. chard, spinach, kale
  • 2 courgettes 1/2 inch pieces, cubed
  • 1 potato, cubed
  • 1 carrot, cubed
  • 1 handfuls parsley italian, chopped
  • 200 grams stubby pasta
  • salt
  • pepper, coarsely ground
  • parmesan cheese, grated
  • extra virgin olive oil

Directions

Cover beans with stock to depth of 2-3 inches. Bring to boil, reduce to simmer until beans are soft. Approximately 1 hour. Fry onion in oil in a large pan until soft but not brown. Add in all vegetables and parsley and cook 5 minutes or until softened. Add the beans and all their water. Add more water to cover and bring to boil, reduce to simmer and cook for 1.5 hours, stirring often and adding water as needed. When veg are thoroughly cooked add pasta and cook until al dente. Season with salt and pepper and cool. Serve at room temperature or chilled, topped with a little oil and generous parmesan.



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