Danish-style yellow split pea soup
Fill up on this comforting yellow split pea soup, full of vegetables and health-boosting nutrients. Serve with rye bread, mustard and pickle to complete the meal
Pasta e fagioli
- Preparation and cooking time
- Prep:
- Cook: -
- plus overnight soaking
- Easy
- Serves 6 - 8
Skip to ingredients
- 200g dried borlotti or cannellini beanssoaked for 6-8 hours
- 2 onionscut into 1cm chunks
- 2 medium carrotscut into 1cm chunks
- 3 celerystalks, cut into 1cm chunks
- 2 tbsp extra virgin olive oilplus extra to serve (optional)
- 4 garlic clovescrushed
- 1 litre fresh vegetable stock
- 400g can plum tomatoes
- 2 tbsp brown rice miso
- 6 rosemary sprigs
- 4 bay leaves
- 150g ditaloni rigati or other small pastashapes
- 200g cavolo nerostalks finely chopped and leaves torn
- 30g vegan parmesangrated, to serve (optional)
Nutrition: Per serving (8)
- kcal225low
- fat6glow
- saturates1g
- carbs29g
- sugars7g
- fibre9g
- protein10g
- salt0.5g
Method
step 1
Drain the beans and bring to the boil in a pan of salted water. Cook for 10 mins, drain, rinse and put in a slow cooker with the onions, carrots and celery.
step 2
Stir in the olive oil, garlic, stock, tomatoes, half a can of water and the miso. Tie the herbs together with kitchen string and add these as well. Season. Cover and cook on low for 6-8 hrs, until the beans are cooked through and all of the veg is really tender.
step 3
Remove and discard the herbs and stir in the pasta. Cover and cook on high for another 30 mins. Add the cavolo nero stalks and leaves and cook for a final 30-40 mins, or until the pasta is cooked through and the greens are tender. Serve scattered with the cheese and drizzled with a little more olive oil, if you like.
