This is Nanna’s hug-in-a-bowl. A hearty mix of beans, pasta, and veggies, this comforting classic has fed and soothed generations. Best enjoyed with a big spoon and an even bigger appetite.
You will need
Serves 6
- 2 tablespoons olive oil
- 1 medium onion
- 2 garlic cloves
- 3 medium–large celery stalks (1 for sofrito, 2 for soup)
- 2 medium carrots (1 for sofrito, 1 for soup)
- 2–3 medium potatoes
- 2 cans borlotti beans, drained and rinsed
- 1.5 litre vegetable stock (plus extra boiling water if needed)
- 1 - 2 ladles Napoli sauce (store-bought or make your own), or you can use passata
- 1 vegetable stock cube (optional, for extra flavour)
- 200g short pasta
- Salt and pepper, to taste
- Vegan parmesan (optional)
Recipe: Nanna Mirella
Photography: Rainbow Nourishments
Directions
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Step 1
Finely chop the onion, garlic, 1 celery stalk, and 1 carrot to make a sofrito. Cook gently in olive oil over low heat in a large pot, stirring occasionally.
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Step 2
While the sofrito cooks, chop the remaining carrot, celery, and potatoes into bite-sized pieces. Add them to the pot with the vegetable stock.
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Step 3
Stir in the borlotti beans, and stock cube (if using). Bring to a boil, then add Napoli sauce or passata. Reduce to a simmer and cook for about 30 minutes.
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Step 4
Add the pasta once the vegetables have softened, and cook for another 10–15 minutes, or as directed on the packet. If the soup thickens too much, stir in extra boiling water — we added 1–2 cups.
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Step 5
Season with salt and pepper to taste.
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Step 6
Serve hot, topped with vegan parmesan if desired.
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Recipe: Nanna Mirella
Photography: Rainbow Nourishments
