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Dinner with Rukmini
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All-In-One Kale and Borlotti Minestrone with Ditalini, Chilli Oil and Pine Nuts
Introduction from Rukmini Iyer
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
Method
Preheat the oven to 180°C fan/200°C/gas 6.
Mix all the ingredients in a deep-sided roasting tin, then cover tightly with foil, transfer to the oven and cook for 50 minutes.
Meanwhile, make the chilli oil. Heat the olive oil in a small pan and add the chilli flakes. Let it bubble over a medium heat for 30 seconds, then take the pan off the heat. Leave the oil to infuse while the minestrone cooks.
Remove the roasting tin from the oven and let it sit for 10 minutes, uncovered, then taste and adjust the salt, pepper and lemon juice – you will need plenty of all of them. Serve drizzled with the chilli oil and scattered with the pine nuts and basil leaves.
Note: Chop the carrot and celery as finely as you can so they’ll melt into the sauce.
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