Ingredients
100 grams of cannelloni beans – cook according to instructions on packet
2 tablespoons olive oil
2 carrots, finely diced
1 large red onion, finely diced
2 sticks celery, finely diced
3 garlic cloves, finely chopped.
155 grams spring greens – wash and finely shred (if liked)
1litre vegetable or chicken stock
Medium pack of Tomato Frito
Sprig of Thyme – take off leaves and discard stem, chop
6 large sage leaves, shredded.
Parsley, finely shredded
Sea salt and black pepper.
80 grams pasta (macaroni etc.)
Freshly grated hard cheese such as Parmesan or Manchego – plenty!
Method
Cook the beans, according to manufacturer’s instruction if dried, rinse and put to one side. If tinned beans are used, rinse and put to one side.
Heat the olive oil in a large saucepan, add the carrots, onion and celery and sweat for about 2 minutes, do not brown. Meanwhile cook pasta and put to one side when done. Add the beans and garlic and cook for two minutes. Stir in the vegetables (except spring greens), thyme leaves, chopped sage and chopped parsley and seasoning. Bring to the boil and simmer for about 15 minutes or until all the vegetables are tender. Add spring greens, if liked, and cook for a further 5 minutes. Stir in the cooked pasta, adjust the seasoning and reheat, serve sprinkled with the grated cheese. Serve with fresh crusty “Spanish Peasant Breadâ€.
While this is an Italian recipe, I live in Spain and like it on a cold winter’s day, yes we do have cold days up in the mountains (very cold at times), sprinkled with grated Manchego Cheese. I also add tomato frito – although it isn’t apparently traditional, I like it! I also (on occasion) use celery salt in place of sea salt and I have been known to add a little red chilli. Other vegetables and herbs can be used. In other words, I change this recipe as the fancy takes me.