Brothy tortelloni with beans

Brothy tortelloni with beans

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.

Brothy tortelloni with beans

  • Serves icon Serves 2
  • Time icon Hands-on time 15 min

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.

Nutrition: per serving

Calories
598kcals
Fat
15g (3.1g saturated)
Protein
27g
Carbohydrates
78g (9.9g sugars)
Fibre
22g
Salt
3.3g

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

  1. 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.
  2. 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.

Nutrition

Nutrition: per serving
Calories
598kcals
Fat
15g (3.1g saturated)
Protein
27g
Carbohydrates
78g (9.9g sugars)
Fibre
22g
Salt
3.3g

delicious. tips

  1. Save the cavolo nero stems for stock or very finely slice them and cook them with the shallot in step one.

Buy ingredients online

Recipe By:

Emily Gussin
Food producer and sustainability lead, delicious.

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