Name: Bean, cavolo nero and pasta soup
Yield: 4
Ingredients: 2 tbsp extra-virgin olive oil, plus extra to serve; 1 Spanish onion, diced; 2 garlic cloves, finely chopped; ½ tsp dried chilli flakes; 1.5 litres (6 cups) chicken stock; 200 gm canned cherry tomatoes; 3 thyme sprigs; 100 gm dried pasta, such as gigli or macaroni; 80 gm cavolo nero (about ½ bunch), coarsely chopped; 400 gm canned borlotti beans, drained, rinsed; 1 tbsp aged red wine vinegar, or to taste; To serve: finely grated parmesan; Parmesan toast; 60 gm softened butter; 30 gm finely grated parmesan; ½ garlic clove, finely chopped; 2 tsp thyme; 8 slices sourdough bread

This soup relies on a great chicken stock for depth of flavour. If you have the heel of a wedge of parmesan languishing in your fridge, add it with the stock for extra flavour. Just be sure to remove it before serving.

Ingredients

2 tbsp extra-virgin olive oil, plus extra to serve

1 Spanish onion, diced

2 garlic cloves, finely chopped

½ tsp dried chilli flakes

1.5 litres (6 cups) chicken stock

200 gm canned cherry tomatoes

3 thyme sprigs

100 gm dried pasta, such as gigli or macaroni

80 gm cavolo nero (about ½ bunch), coarsely chopped

400 gm canned borlotti beans, drained, rinsed

1 tbsp aged red wine vinegar, or to taste

To serve: finely grated parmesan

Parmesan toast

60 gm softened butter

30 gm finely grated parmesan

½ garlic clove, finely chopped

2 tsp thyme

8 slices sourdough bread

Method

Main

1.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.

2.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.