Читать книгу Riverford Farm Cook Book: Tales from the Fields, Recipes from the Kitchen - Jane Baxter - Страница 27

A lighter, quicker version of the Italian pasta e fagioli, with lots of broccoli added for freshness and colour. You will need good chicken stock for the best flavour. To make the soup more substantial, you can serve it over some toast drizzled with olive oil.

Serves 6

3 tablespoons olive oil

1 onion, chopped

6 garlic cloves, crushed

¹/₂ teaspoon dried oregano

leaves from 2 sprigs of thyme

500g broccoli, finely chopped (including the stalks)

2 × 440g cans of haricot or cannellini beans, drained

1 litre chicken stock

100g small pasta shapes (or use broken spaghetti)

2 tablespoons freshly grated Parmesan cheese

sea salt and freshly ground black pepper

Heat the olive oil in a large pan, add the onion and cook gently for about 10 minutes, until soft. Add the garlic and cook for a further 2–3 minutes. Add the herbs and broccoli and cook for 5 minutes, then stir in the beans and chicken stock. Bring to the boil and simmer for 10–15 minutes. Add the pasta and cook until it is al dente. Season well. Serve sprinkled with the Parmesan.