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

Gooseberry and ginger custard tart

Try this delicious, seasonal dessert

Read more…

Recipe

Crispy beef with miso-glazed aubergines, pak choi and rice

A healthy and filling dish with oriental flavours

Read more…

Recipe

Hot & sour tofu with pickled fennel and courgette salad

A fragrant starter, with an oriental twist

Read more…

Recipe

Peanut butter, chocolate & coconut slices

This winning combination makes for a decadent treat

Read more…

Recipe

Spiced butterflied leg of lamb with salsa verde sauce

A delicious alternative to a traditional Sunday roast – perfect for Spring

Read more…

Recipe

Spring equinox – salmon & quinoa bowl

A healthy dish with great flavours and textures

Read more…

View the archive