Ingredients

  • 1 garlic clove
  • 2 tbsp oil
  • Half a brown onion, roughly chopped
  • 160g smoky bacon lardons (leave out for a vegetarian option)
  • 1 large carrot, roughly diced
  • 2 celery sticks, chopped
  • 3 large sprigs of thyme
  • 400g tinned chopped tomatoes
  • 1l chicken or vegetable stock
  • 100g dried pasta shapes
  • 125g runner beans, roughly sliced
  • 2 large handfuls of kale, shredded
  • 400g tin of borlotti beans
  • 2 corn on the cob, cooked (and charred, optional)
  • Seasoning to taste
  • Crusty bread and Parmesan to serve

Method

  1. Peel and finely chop the garlic. In a large saucepan, heat two tablespoons of oil. Cook the onion for five minutes. Add the garlic and lardons, and cook for a further two minutes. You may need to add a splash of water if it begins to stick to the bottom.
  2. Add the carrot, celery and sprigs of thyme to the pan and stir to coat in the oil. Pour in the tinned chopped tomatoes and stock. Bring to the boil, then simmer for 15 minutes. Add the pasta shapes and cook for eight or nine minutes.
  3. Add the runner beans, kale, borlotti beans and sweetcorn, and cook for a further three minutes or until the runner beans are cooked. Season with salt and pepper. Serve in bowls with crusty bread and Parmesan shavings.
Jody Spencer
Originally from New Zealand, Taste Buds' chef Jody Spencer has worked in a variety of establishments over the past 15 years, including a Michelin star restaurant in Kent. She lives in Ashburton.

Published 29 September 2017

You may also be interested in…

Recipe

Roast pear and beetroot salad

Roast pear, sprout & beetroot salad

The humble Brussels gets a reboot in this fresh salad

Read more…

Recipe

Mussels with saffron & cider cream

Mussels with saffron & cider cream

A simple but delicious seafood favourite

Read more…

Recipe

Homemade churros with spiced sugar and a chocolate & whiskey dipping sauce

Go decadent or go home – the perfect indulgent dessert

Read more…

Recipe

Leftover egg-fried rice

A delicious way to repurpose your rice

Read more…

Recipe

Chicken and apricot bake with crunchy leftover breadcrumbs

This easy recipe makes a perfect warming supper

Read more…

Recipe

Blushed pears with ginger clotted cream

A fruity dessert with a ginger kick

Read more…

View the archive