Feast Norfolk Magazine
By Ellen Mary
www.ellenmarygardening.co.uk
INGREDIENTS
1 large onion chopped into 1cm pieces
3 cloves of garlic finely chopped
2 carrots, chopped into 1cm pieces
2 cans of cannellini beans; a pinch of fresh basil
a pinch of fresh oregano
1 cube of vegetable stock
1 teaspoon of cider vinegar
grated Parmesan (as much as you like)
a pinch of parsley to finish off
with salt and pepper to taste
Serves 6
METHOD
1. Heat a splash of olive oil in a large saucepan and add in the onions and garlic for about 3 minutes or until softened
2. Add in the carrots and cook for a further 3 minutes. At this point if you are including some chopped up sausage, now is the time to add that in as well. Keep stirring to make sure nothing catches on the pan
3. Add in the chopped tomatoes and vegetable stock plus the basil and oregano then bring to a boil. After it has bubbled nicely, turn the heat down to low and simmer for about 20 minutes. Add the kale and the cannellini beans plus a pinch of salt and pepper
4. Cook for another 10 minutes then stir in the cider vinegar, top off with a pinch of parsley and grate over some delicious Parmesan
Recipe published in Feast, issue 13.
