This low fat soup is packed with borlotti beans, cavolo nero, celery, carrots, tomatoes and spaghetti. It is accompanied beautifully by crunchy baked parmesan crisps.
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Heat the oil in a large, heavy-based saucepan over a low heat, then add the carrots, onion, celery and garlic. Cover and sweat slowly for 10 minutes, stirring occasionally, until softened.
Add the tomato purée and plum tomatoes and cook for 5 minutes. Pour in the stock and borlotti beans and bring to the boil. Add the Parmesan rind and the cavolo nero or spring greens and simmer for 20 minutes.
Add the spaghetti and cook for 5 minutes less than the pack instructions suggest (by the time you serve the soup, it will be perfectly cooked). Season to taste.
Meanwhile, to make the Parmesan crisps, preheat the oven to 180°C, gas mark 4. Line a baking tray with baking parchment and heap the grated cheese into 4 rough circles. Bake for 7 minutes, until the cheese has melted.
Remove from the oven and set aside to cool and harden.
Ladle the soup into 4 bowls (discard the Parmesan rind). Drizzle each portion with a little olive oil and scatter over some chopped parsley. Serve immediately, with a Parmesan crisp on the side.
Typical values per serving when made using specific products in recipe
Energy | 1,440kJ/ 344kcals |
|---|---|
Fat | 17.5g |
Saturated Fat | 5.8g |
Carbohydrates | 30.2g |
Sugars | 10.1g |
Fibre | 9.3g |
Protein | 16.4g |
Salt | 0.7g |
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