Smoky Bean and Kale Pasta Stew
INGREDIENTS
- 200g small pasta shells
- 1 can (400g) butter beans
- 200g kale, stems removed
- 400g chopped tomatoes
- 1 onion, diced
- 3 garlic cloves
- 1 tsp smoked paprika
- 1L vegetable stock
- 2 tbsp olive oil
NUTRITION
Per serving
460
Calories
20g
Protein
74g
Carbs
8g
Fats
METHOD
1
Soften
Cook the onion in oil for five minutes. Add garlic and paprika and stir for one minute.
2
Build
Pour in tomatoes and stock. Simmer for ten minutes to deepen.
3
Add the pasta
Tip in the pasta and beans and cook for ten minutes until pasta is al dente.
4
Wilt the kale
Stir in shredded kale for the last two minutes — it should still hold its colour.
VEG.ARMY TIP
Top each bowl with a teaspoon of pesto for a sharp herbal contrast.
