Vegetarian recipe ideas
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Put a large, deep pan over a medium heat and add 2 tbsp of oil. Once hot, add the carrots, celery and leek, and season with salt. Cook for 6-8 minutes or until softened. Add the garlic and cook for 1 minute, then add the tomato purée and cook for a further 2-3 minutes until the tomato paste is deep in colour.
Tip the tomatoes into a bowl and crush them with your hands, then add to the pan along with the beans (liquid and all), stock and bay leaves. Bring to the boil then reduce the heat, add the pasta and kale, and cook for 6-8 minutes or until both are tender. Remove the bay leaves and season to taste.
Ladle into bowls and garnish with the parmesan shavings, some freshly ground black pepper and drizzle with the remaining oil.
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