One Pot Pasta + Bean Broth #shorts | SO VEGAN #recipe #food #vegan #veganfood #veganrecipes

You'll also the full recipe in the SO VEGAN App and on our WEBSITE:

Or maybe it’s just a pasta soup? Well whatever it is - this recipe is the latest in our series MIDWEEK MUNCHIES where we cook delicious and fuss-free meals, which are perfect for weeknight cooking.

For us - this one-pot wonder is what comfort food is all about. Simple and wholesome, and packed with flavour.

Serves 4

🌿 olive oil
🌿 4 garlic cloves, peeled + grated
🌿 2 tsp smoked paprika
🌿 1/4 tsp chilli flakes, plus more for topping
🌿 2 x 400g (14.1oz) tins of plum tomatoes
🌿 1 litre (4 cups) vegetable stock
🌿 3 sprigs of fresh rosemary, chopped
🌿 salt
🌿 350g (12.3oz) pasta, we use orecchiette (or GF pasta)
🌿 1 handful of fresh basil
🌿 1/2 lemon, zest + juice
🌿 2 x 400g (14.1oz) tins of borlotti beans, drained + rinsed
🌿 100g (3.5oz) pitted green olives, torn in half
🌿 vegan parmesan, for topping (optional)

Add a splash of olive oil to a large saucepan on a medium heat. Add the garlic, paprika and chilli flakes, then cook for 1-2 minutes until the garlic turns golden brown.

Add the tinned tomatoes, crushing the tomatoes in your hands as you go. Then fill half of the empty tin of tomatoes with water and swirl it around to collect any leftover tomato juices, before pouring the water into the pan, followed by the stock, rosemary and a pinch of salt.

Increase the heat and bring it to a boil, then stir in the pasta. Now lower the heat and bring the pasta to a gentle boil, then cook for 10-14 minutes or until the pasta is almost al dente. You’ll need to stir regularly to prevent the pasta sticking to the bottom.

Chop most of the basil, then stir them into the pasta along with the lemon juice (save the zest for topping), beans, olives and season to taste with more salt, if necessary.

The pasta should have a fairly thick soup-like consistency, but if it’s too thick you can add a splash of hot water from a kettle. Then cook through for a minute or two, before serving in bowls and topping with a drizzle of olive oil, lemon zest, some chilli flakes and vegan parmesan.

Big love! Roxy + Ben