This was supposed to be Nigella’s Tortelloni Minestrone until I realised that I had none of the right ingredients, so this is the adapted version.
Fry together 4 shallots (or an onion) with 2 cloves of garlic and a red chilli (all sliced finely).
After 2 minutes, add 100g green beans (chopped small), a small cup of frozen peas, a chopped red pepper and quarter of a head of broccoli. Add a handful or two of chopped greens, if you have any, and stir for 5 minutes more.
Pop in 2 teaspoons of sea salt and 2 pints of boiling water and boil for 10 minutes with the lid on.
Now, use a stick blender to squish up the ‘soup’, but don’t make a thorough job of it.
Now add a can of flageolet beans (drained and rinsed) and a packet of M & S rocket ravioli or equivalent. Cook according to the pasta instructions, before serving with some fresh basil, rocket and lots of parmesan and black pepper.
