1 tbsp oil
1 brown onion, diced
1 garlic clove finely diced
1 chilli, finely diced
300 g spec, diced
2x 410 g Ardmona Crushed Tomatoes
Pinch of salt
420 g tin kidney beans
2 cups chicken stock
1 cup Ditalini Rigati Barilla
1 large handful kale, chopped
1/2 - 1 cup water (depending on how thick the soup is)
- Add oil, onion, garlic and chilli to a pot that is on a low heat and cook for 15 minutes or until onions are soft and caramelised. Add spec and cook for 5-10 minutes.
- Add tomatoes, pinch of salt and stir, cook for 5 minutes. Add kidney beans, stock, salt, pasta and kale add water (if needed) bring back to boil then simmer for 15 minutes.
BEN'S TIP: A ham hock would also be very nice in this soup.