This soup is a great way to use up lots of odds and ends of various veg plus it gets lots of your 5 a day into your meal – even my two year old doesn’t notice as they are so soft!
The addition of pasta ensures it is filling enough for a lunch or a dinner. I always make plenty and heat it up the next day.
Ingredients: serves 4
1 large or 2 small brown onions
2 cloves garlic, finely chopped
1 large carrot
1 stick celery
1 red pepper
2 stalks fresh thyme, leaves removed to use
4 -6 mushrooms
1 tbsp. coconut oil
400g tin tomatoes
1 litre chicken or veg stock (2 cubes)
4 leaves cavolo nero, hard stalk removed & leaves chopped
100g pasta ( I use brown rice or buckwheat versions but you can also use whole-wheat)
400g tin cannellini beans
crème fraiche to serve (optional)
Wash or peel the onion, garlic, carrot, celery, courgette, red pepper and mushrooms and chop into small pieces.
Heat coconut oil in a large casserole pan and gently fry the onions for a few minutes before adding the garlic. Cook through for 2 minutes on low heat before adding the carrot, celery and courgette.
Add the red pepper and thyme then the mushrooms and keep cooking gently. You can be a bit rough about cooking times as they will all cook through and soften nearer the end when the liquid and pasta is added.
Next add the tinned tomatoes and stock, bring to the boil and then reduce the heat, cover, and leave to simmer on low for 15 minutes. It can be left longer at this point if need be but not once the pasta has been added as it goes soggy.
Lastly add the cavolo nero, pasta and beans and cook for 10 minutes until the pasta is cooked through but not any longer.
Serve with crème fraiche (optional).