Ingredients
1 tbsp olive oil
1 tbsp Cox’s Bloody Mary Spicer
1 red onion
4 cloves garlic
1 400g tin butter beans or black beans
80g kale
200 g passata
700ml veg stock
½ cup dried orzo
1 bay leaf
½ tsp salt
3 tbsp fresh pesto (recipe here)
Method
Finely chop the onion and add to a pot with a glug of olive oil and fry for around 5-6 minutes
Mince the garlic cloves and add to the pan and fry for a further 1 minute
Add the passata, veg stock, drained beans and bay leaf and bring to a simmer for around 5 minutes
Add the bloody mary spicer along with the chopped kale, orzo and a good pinch of salt to taste and continue to simmer for a further 10 minutes
Taste test adding a little more spicer or salt if needed
Serve into bowls and top with 1 tbsp fresh pesto on each bowl
Enjoy


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