Borlotti Bean Minestrone Hot Pot
Donal's Notes
Orzo is a perfect size for this dish but if you can’t get your hands on it try any other small pasta type.
To finish:
Instructions
Peel and dice the onions and carrots into ½ cm pieces, dice the sticks of celery into ½ cm pieces.
Peel and crush the garlic. Remove the centre stalks from the curly kale and chop the leaves into 2 - 3 cm lengths.
Heat the olive oil in a large, heavy saucepan and cook the onions, carrots and celery over a low heat, for 20 minutes until the vegetables are soft and translucent. Stir regularly to prevent the vegetables catching on the base of the pan.
Add in the garlic and chilli flakes before pouring in the white wine and reducing by half. Tip in the tomatoes, puree and stock, followed by the bay leaves and bring to the boil. Turn the pot down to a simmer and cook for 20 minutes with the lid off, stirring frequently.
Stir the pasta, cannellini beans and kale into the soup, cooking for a further 20 minutes, until the pasta is tender. Turn off the heat and allow the soup to sit for a few minutes. Stir through a little more stock if desired, to achieve a loose consistency.
Finish the hot pot with the zest of the lemon, salt and pepper and serve in large bowls sprinkled with torn basil and Parmesan cheese.
