Herby White Bean and Kale Minestrone

Ingredients

• 800 g tinned cannellini beans
• 150 g kale
• 400 g tinned chopped tomatoes
• 150 g small pasta shapes
• 2 carrot
• 1 onion
• 1000 ml vegetable stock
• 1 tsp dried rosemary
• 2 tbsp olive oil

Method

1. 1

   Heat the oil in a large pot. Dice the onion and carrot and fry for 5 minutes until softened.

2. 2

   Add the rosemary, chopped tomatoes and stock. Bring to the boil.

3. 3

   Add the pasta and drained cannellini beans. Simmer for 10 minutes.

4. 4

   Shred the kale and stir into the soup. Cook for a further 5 minutes until the kale is tender.

5. 5

   Season generously and serve with crusty bread.