Serves 4
Directions
- 1Preheat oven to 180°C.
- 2Bring a large pot to medium high heat and drizzle with olive oil.
- 3Add the onions and celery and cook for 3 minutes until translucent and soft.
- 4Add the garlic, cabbage and cook for 3 more minutes until softened.
- 5Pour in the stock and water, season with salt and pepper and bring to the boil.
- 6Add the ditalini pasta and cook for 9 mins, stirring occasionally.
- 7Place the garlic bread into the oven and cook for 10 minutes or until golden.
- 8Once the pasta is cooked, add the pesto, beans and kale. Stir and bring to the boil. Cook for two minutes and remove from heat.
- 9Serve with garlic bread, freshly grated parmesan and a squeeze of lemon juice.
Ingredients
- 2 tbsp olive oil
- 1 brown onion, chopped
- 3 garlic cloves, chopped
- 4 celery sticks, diced
- 2 cups cabbage, sliced
- 1.5 tsp salt
- 0.5 tsp pepper
- 1 L chicken stock
- 3 cups water
- 1 cup ditalini pasta
- 1 garlic bread
- 4 tbsp pesto
- 1 can cannellini beans, drained
- 2 cups Tuscan kale, finely sliced
- 1 lemon
- 4 tbsp parmesan cheese
Equipment
potoven
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