| PASTA E FAGIOLI SOUP WITH PARMESAN + PESTO TOPPER:
Soup season is well & truly here, don’t you think?! Sharing a love for Italian cuisine, I was challenged by napolina to get creative in the kitchen with some of their key ingredients, so I’ve gone for this heartwarming little dish inspired by the humble minestrone. It’s mostly pantry staple ingredients, it tastes delish AND is ready in well under 30 mins – perfect for these dark, cold nights! Fancy giving it a go? See my stories for the ingredients shot & below for the recipe! ?
6 chipolata sausages
2 tbsp breadcrumbs
1 tbsp mixed Italian herbs
1 tbsp steak seasoning (contains e.g. chilli, cumin, garlic, oregano)
1 tsp Napolina Extra Virgin Olive Oil
Pinch sea salt
Pinch Black pepper
1 large red onion (chopped)
1 small garlic clove (minced)
1 tin Napolina Chopped Tomatoes
1 tin Napolina Cannellini Beans
2 tins tap water
1 chicken stock cube
1 tsp chipotle chilli flakes (more if you like it spicy!)
1 tbsp balsamic vinegear
Pinch sea salt
Pinch black pepper
120g Napolina Whole Wheat Fusilli
4-6 leaves cavolo nero (finely sliced)
Handful of parmesan shavings to serve
Drizzle of Napolina Extra Virgin Olive Oil to serve
Optional: homemade or store-bought pesto to serve
1 – start with the meatballs. Remove the sausage meat from the casing & mix in all other ingredients. Using your hands, form small meatballs; the mix should make around 30 mini-sized ones. Once formed, add them to a wide saucepan & brown all over to form a nice crust. This should take about 10 mins; your meatballs should be cooked through at this point. Remove from pan.
2 – using the same saucepan (flavour goodness!), add the onions & garlic – fry until soft. Add in all other soup ingredients (reserving the pasta, cavolo nero & serving ingredients). Simmer for 2-3 mins. Turn up the heat, add the pasta & cook for 5 mins. Stir in the cavolo nero & add back in the sausage meatballs.
3 – as soon as the pasta is al dente (2-3 mins after step 2) serve immediately topped with parmesan & optional pesto. Drizzle over a little Napolina Extra Virgin Olive Oil & enjoy!