- Heat a drizzle of extra virgin olive oil in a deep saucepan over a medium heat. Cook the shallot for 5 minutes until softened, then add the garlic, chilli, rosemary and basil stalks. Cook for 2–3 minutes until fragrant.
- Stir in the tomato purée and cook for 1 minute until it darkens in colour. Add the butter beans, vegetable stock, Parmesan rind and a generous grind of black pepper. Cover and simmer for 10 minutes.
- For a creamier soup, blend a ladleful of the beans and stock until smooth, then stir it back into the pan.
- Add the pasta and simmer for 8–10 minutes, or until al dente. Stir in the greens, basil leaves, lemon juice and grated Parmesan, then cook for 2 minutes until the greens have wilted.
- Taste and adjust the seasoning if needed. Divide between bowls and finish with a drizzle of extra virgin olive oil and an extra grating of Parmesan.
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