Buy all ingredients right below the recipe
INGREDIENTS
- 1 can cannellini beans
- 1 can chickpeas
- 3 tablespoons olive oil + more for serving
- 1 onion
- 1 large carrot
- 2 celery stalks
- 2 cloves garlic
- 2 potatoes
- 1 can chopped tomatoes
- ½ fennel
- handful flat-leaf parsley
- handful basil
- 1.3 l water or broth
- 50 g small pasta
- 2 handfuls kale
- salt to taste
- pepper to taste
- Grana Padano for serving
METHOD
- 1Start by preparing the vegetables. Peel the carrots and chop them, along with the celery stalks, into medium pieces. Clean and finely chop the onion. Cut the potatoes and fennel into small pieces. Heat a large pot, and once hot, add olive oil.
- 2Add the celery stalks, carrots, and onion to the hot oil and sauté vigorously for five minutes until the vegetables are browned. Add the pressed garlic and sauté for another minute. Then add the can of chopped tomatoes, finely chopped basil and parsley, potatoes, and fennel. Also add the drained beans and chickpeas, and mix everything together.
- 3Season with salt and pepper and pour in water or broth. Cover with a lid and let simmer gently for an hour. If the soup becomes too thick during cooking, add a little more water. For the last ten minutes, also add the uncooked small pasta and chopped kale, adding more water or broth as needed.
- 4Serve with grated Grana Padano cheese and a spoon of olive oil.