Borlotti bean minestrone with parmesan crisps

Name: Borlotti bean minestrone with parmesan crisps
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 3 tbsp Waitrose Extra Virgin Olive Oil, plus extra to serve; 2 medium carrots, chopped; 1 red onion, chopped; 3 celery sticks, trimmed and chopped; 5 cloves garlic, sliced; 2 tsp essential Waitrose Double Concentrated Tomato Purée; 400 g can essential Waitrose Plum Tomatoes, crushed with a spoon; 500 ml packs Cooks’ Ingredients Chicken or Vegetable Stock; 400 g can essential Waitrose Borlotti Beans, drained and rinsed Parmigiano Reggiano rind, about 20g; 110 g cavolo nero or spring greens, shredded into 1cm pieces; 50 g dried spaghetti, broken into 2cm lengths; 2 tbsp finely chopped fresh curly leaf parsley, to serve

This low-fat soup is packed with borlotti beans, cavolo nero, celery, carrots, tomatoes and spaghetti. It is accompanied beautifully by crunchy baked parmesan crisps.

5 out of 5 stars(3) Rate this recipe

Healthy2 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook45 mins
Total time1 hr

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

3 tbsp Waitrose Extra Virgin Olive Oil, plus extra to serve
2 medium carrots, chopped
1 red onion, chopped
3 celery sticks, trimmed and chopped
5 cloves garlic, sliced
2 tsp essential Waitrose Double Concentrated Tomato Purée
400g can essential Waitrose Plum Tomatoes, crushed with a spoon
2 x 500ml packs Cooks’ Ingredients Chicken or Vegetable Stock
400g can essential Waitrose Borlotti Beans, drained and rinsed Parmigiano Reggiano rind, about 20g
110g cavolo nero or spring greens, shredded into 1cm pieces
50g dried spaghetti, broken into 2cm lengths
2 tbsp finely chopped fresh curly leaf parsley, to serve

FOR THE PARMESAN CRISPS

60g Parmigiano Reggiano, grated

Heat the oil in a large, heavy-based saucepan over a low heat, then add the carrots, onion, celery and garlic. Cover and sweat slowly for 10 minutes, stirring occasionally, until softened.
Add the tomato purée and plum tomatoes and cook for 5 minutes. Pour in the stock and borlotti beans and bring to the boil. Add the Parmesan rind and the cavolo nero or spring greens and simmer for 20 minutes.
Add the spaghetti and cook for 5 minutes less than the pack instructions suggest (by the time you serve the soup, it will be perfectly cooked). Season to taste.
Meanwhile, to make the Parmesan crisps, preheat the oven to 180°C, gas mark 4. Line a baking tray with baking parchment and heap the grated cheese into 4 rough circles. Bake for 7 minutes, until the cheese has melted.
Remove from the oven and set aside to cool and harden.
Ladle the soup into 4 bowls (discard the Parmesan rind). Drizzle each portion with a little olive oil and scatter over some chopped parsley. Serve immediately, with a Parmesan crisp on the side.

Typical values per serving when made using specific products in recipe