2 large handfuls of seasonal greens, such as savoy cabbage, curly kale, chard
1 vegetable stock cube
1 x 400 g tin of plum tomatoes
2 x 400 g tins of beans, such as cannellini, butter, or mixed
100 g dried pasta
Parmesan cheese , Grana Padano or vegetarian alternative, to serve
extra virgin olive oil
crusty bread , to serve
Description
Peel and finely chop the garlic and onion. Put a large shallow casserole pan on a medium-high heat with 1 tablespoon of olive oil.
Add the garlic and the bay leaves, followed by the onions.
Trim and chop the carrots and celery into rough 1cm dice, adding to the pan as you go. Remove and finely chop any tough stalks from your greens and add to the pan. Cook for 10 to 15 minutes, stirring regularly, or until softened and caramelised.
Crumble in the stock cube, pour in the tinned tomatoes, breaking them up with your spoon, then add 1 tin’s worth of water. Pour in the beans, juice and all, then add a pinch of sea salt and black pepper.
Shred your greens and sprinkle into the pan, top up with 600ml of boiling kettle water, then add the pasta. Cover and leave to simmer for 10 to 15 minutes, or until the pasta is just cooked and the soup has thickened to your liking.
Season the soup to perfection, then serve it with a grating of Parmesan cheese and a drizzle of extra virgin olive oil.
