Turn everyday greens into a nourishing, budget-friendly soup and serve with bread for the perfect comfort meal.
Equipment
- measuring spoons
- chopping board
- cook’s knife
- large pot
- ladle
- wooden spoon
Ingredients
- 4 cloves of garlic, finely chopped
- 1 onion, finely chopped
- 2 tbsp olive oil
- 1 vegetable stock cube
- ½ tsp smoked paprika
- 1 carrot, diced
- 2 bay leaves
- 2 handfuls of seasonal greens (cabbage, spinach or silver beet), roughly chopped
- 2 x 400 g tins of tinned tomatoes
- 1 x 400 g tins cannellini beans
- 100 g dried pasta
What to do
- In a large pot on medium-high heat add olive oil, onion, garlic, carrot and smoked paprika. Sauté for 3-5mins.
- Add 600ml water, stock cube, bay leaves, tinned tomatoes, cannellini beans (drained) and dried pasta.
- Cover and leave to simmer for 10 to 12 minutes, until the pasta is cooked.
- Next add seasonal greens, stir through for about 2-3mins. Greens should retain texture and vibrant green colour.
- Enjoy!