HEARTY GREENS, BEANS AND FIDEO PASTA

Recipe by Bettina's Kitchen: "This is a lovely, hearty, wintery dish that is perfect for the cold days we are having at the moment in the UK. It's inspired by the traditional Italian meal of Pasta Fagioli but with a Spanish twist! I love using Brindisa products for a dish like this as the quality of everything they do is top tier, and really shines through when you taste this. I love the tartness in the topping with either Brindisa’s pickled onions or pickled garlic - this may not be to everyone’s taste, but I urge you to try it!"

READY IN

COOKING TIME

PREP TIME

SERVES

ingredients

½ leek, halved, washed and thinly sliced

½ courgette, julienned

2 cloves garlic, thinly sliced

1 tsp dried oregano

Salt & pepper to taste

Glug of Nunez de Prado olive oil

IN STOCK

1 jar El Navarrico Tomate Frito Sauce + 1 jar water

50g Brindisa fideo

IN STOCK

½ jar Brindisa white butter beans

OUT OF STOCK

Handful kale, roughly torn

Handful Brindisa smoked almonds, roughly chopped

1-2 Andres Gavino rosemary & thyme tortas, torn into small pieces

IN STOCK

splash of Pedro Ximenes Vinegar (optional)

OUT OF STOCK

Brindisa’s pickled onions or pickled garlic (optional)

IN STOCK

Method:

In a large pan, add the olive oil and on a medium-high heat, saute the leeks, courgettes, garlic, oregano, salt & pepper for 5-10 minutes.
Add the jar of tomato sauce, then fill the empty jar with water, shake to remove the remaining tomato, and add to the pan, along with the fideo.
Bring to the boil and simmer for around 5 minutes, stirring occasionally.
Now add the butter beans to warm through.
Just before serving, add the kale and stir through.
Add to a serving dish, or individual bowls, and top with the smoked almonds and the rosemary & thyme tortas, followed by a nice drizzle of olive oil.

Little tip:

I like adding a splash of Pedro Ximenes Sherry Vinegar at this stage but this is optional. If the consistency is too thick, feel free to add a small amount of water.