Pasta e fagioli

Ingredients

• 1 cup small pasta (ditalini)
• 2 cans cannellini beans
• 1 can diced tomatoes
• 1 yellow onion
• 2 carrots
• 2 celery stalks
• 3 cloves garlic
• 6 cups vegetable broth
• 1 bunch kale
• 1 tsp dried rosemary
• 3 tbsp olive oil

Need it for more or fewer people? The meal planner scales every ingredient and adds it to one shopping list.

Method

1. Soften the onion, carrot and celery in oil 8 minutes. Add the garlic and rosemary.
2. Add the tomatoes, broth and beans, and mash some of the beans against the pot to thicken.
3. Add the pasta and chopped kale and simmer 10 minutes until the pasta is tender.
4. Season well and finish with a drizzle of olive oil.

Cook meat, poultry, seafood and eggs to a safe internal temperature, and check every label if you're cooking for someone with an allergy. Times, temperatures and nutrition figures are guides, not guarantees. Food safety and recipe disclaimer