2 tbspextra-virgin olive oil, plus extra to serve1Spanish onion, diced2garlic cloves, finely chopped½ tspdried chilli flakes1.5 litres(6 cups) chicken stock200 gmcanned cherry tomatoes3thyme sprigs100 gmdried pasta, such as gigli or macaroni80 gmcavolo nero (about ½ bunch), coarsely chopped400 gmcanned borlotti beans, drained, rinsed1 tbspaged red wine vinegar, or to tasteTo serve:finely grated parmesanParmesan toast60 gmsoftened butter30 gmfinely grated parmesan½garlic clove, finely chopped2 tspthyme8 slicessourdough bread
Stir oil, onion, garlic and chilli in a large saucepan over medium-high heat until tender (4-5 minutes). Add stock, tomato and thyme, bring to the boil and cook until well flavoured (6-8 minutes). Add pasta and cavolo nero, stir frequently until pasta is al dente (6-8 minutes), stir through beans and warm through (1 minute). Discard thyme stalks, add vinegar, season to taste and keep warm.
For parmesan toast, combine ingredients (except bread) in a bowl, season to taste. Heat a grill to high heat. Toast bread, turn, spread with parmesan butter, grill until golden. Serve hot with bean, cavolo nero and pasta soup, drizzled with oil and scattered with parmesan.
This recipe is from the August 2011 issue of Australian Gourmet Traveller.