Method:
A great lunch for the winter months – warming, filling and healthy. Kale, an under-appreciated member of the cabbage family, is packed with bet-carotene, folate and vitamin C so should keep the sniffles at bay!
Heat some olive oil in a large soup pan and add the onion and a pinch of salt. Fry over a low heat, stirring, for about 10 minutes until soft and starting to colour. Add the garlic and chilli flakes and fry for a few minutes before adding the carrot and pepper. Mix well and cover. Leave to sweat for about 5-7 minutes until the vegetables have softened. Check and stir occasionally.
Next, add the stock and simmer for 5 minutes or so before adding the pasta with another pinch of salt. Stir well and leave to simmer with the lid off until the pasta is nearly done. Add the kale and the beans and simmer until the kale is tender – about 5 minutes. Season with black pepper and more salt if needed. Garnish with the parsley.