Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
This recipe is a preview
Buy The Green Roasting Tin for the full recipe, and more great recipes from Rukmini Iyer
Preview
All-In-One Kale and Borlotti Minestrone with Ditalini, Chilli Oil and Pine Nuts
Introduction
This is a hearty stew for autumn evenings – the pasta will keep absorbing the liquid, so it’ll become less sauce-like the longer it sits. You can use any herbs you have lying about – I used basil as it was to hand, but anything with a strong flavour such as rosemary, thyme and oregano will work well.
Ingredients
| ditalini or macaroni | |
| onion, roughly chopped | |
| small carrot, chopped | |
| stick celery, chopped | |
| garlic, crushed | |
| smoked paprika | |
| chopped tomatoes | |
| boiling vegetable stock | |
| olive oil | |
| borlotti beans, drained and rinsed | |
| kale, roughly chopped | |
| sea salt | |
| black pepper | |
| fresh basil, roughly chopped | |
| For the chilli oil: | |
|---|---|
| olive oil | |
| chilli flakes | |
| To serve: | |
| lemon, juice only | |
| toasted pine nuts | |
| fresh basil leaves | |
Preview
This recipe is a preview
Buy The Green Roasting Tin for the full recipe, and more great recipes from Rukmini Iyer
From the book
The Green Roasting Tin
Fast one-dish family favourites
All-in-one creative vegan recipes
Easy one-tin vegetarian dinners
