All-In-One Kale and Borlotti Minestrone with Ditalini, Chilli Oil and Pine Nuts

Name: All-In-One Kale and Borlotti Minestrone with Ditalini, Chilli Oil and Pine Nuts
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Italian

by Rukmini Iyer from The Green Roasting Tin

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

	For the chilli oil:
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
olive oil
chilli flakes
To serve:
lemon, juice only
toasted pine nuts
fresh basil leaves

Preview

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From the book

The Green Roasting Tin

Rukmini Iyer

The Green Roasting Tin

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