Brothy tortelloni with beans

Name: Brothy tortelloni with beans
Prep time: 15 min
Total time: 15 min
Yield: Serves 2
Ingredients: 1 tbsp extra-virgin olive oil, plus extra to drizzle; 1 shallot, finely sliced; 1 garlic clove, finely chopped; ½ tsp chilli flakes, plus extra to serve; 800ml vegetable stock; 400g can borlotti beans, drained and rinsed; 250-300g pack tortelloni (whichever flavour you prefer); 100g cavolo nero, stalks removed (see Tips)

Portion size: Serves 2
Hands-on time 15 min
Difficulty: easy

Dairy-free

Vegetarian

Emily Gussin

Food producer and sustainability lead, delicious.

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Speedy dinners don’t have to be boring. Cooking shop-bought filled pasta in a garlic and chilli-spiked broth with creamy beans and robust cavolo nero is seriously satisfying for a meal cooked in just 15 minutes.

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Ingredients

1 tbsp extra-virgin olive oil, plus extra to drizzle
1 shallot, finely sliced
1 garlic clove, finely chopped
½ tsp chilli flakes, plus extra to serve
800ml vegetable stock
400g can borlotti beans, drained and rinsed
250-300g pack tortelloni (whichever flavour you prefer)
100g cavolo nero, stalks removed (see Tips)

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Method

Heat the oil in a saucepan over a medium heat, then add the shallot with a pinch of salt and cook for about 4 minutes until softened. Add the garlic and chilli flakes and cook for another 30 seconds.
Pour in the stock, then bring to a simmer. Add the beans and cook for 3 minutes to warm through. Stir in the tortelloni and cavolo nero and cook for 2 minutes until tender. Serve in bowls with a drizzle of olive oil and some extra chilli flakes on top.