Ingredients

The following ingredients have 4 Servings
  • 2 tbsp / 30 ml extra virgin olive oil, plus more to drizzle
  • 1 medium onion, finely diced
  • 3 celery stalks, roughly diced
  • 2 carrots, roughly diced
  • 1 medium zucchini, roughly diced
  • 3 large garlic cloves, finely diced
  • 2 bay leaves (fresh if you have one growing in your garden)
  • 2 fresh rosemary twigs, leaves chopped finely or ½ tsp dried
  • 2 fresh thyme stalks, leaves picked or ½ tsp dried
  • 1 tsp sweet smoked paprika
  • ¼ tsp chilli flakes (optional), adjust to taste
  • 1¼ tsp salt, adjust to taste
  • 2 x 400 g / 14 oz tins quality peeled plum tomatoes
  • 1 large sweet (or regular) potato, cubed into 1.25 cm / 0.5" dice
  • 150 g / 5.25 oz conchigliette (or other small pasta of choice) or rice (for GF version)
  • 150 g / 5.25 oz savoy cabbage, shredded finely
  • 100 g / 3.5 oz lacinato kale, de-stemmed and shredded finely
  • 1 x 400 g / 14 oz can cannellini beans
  • black pepper, to taste

Instruction

  • Heat the oil in a large, heavy bottomed pot.
  • Once the oil gets hot, throw in diced onion, celery, carrot and zucchini (if using). Sauté on a very low heat until soft (15 minutes).
  • Next, throw in garlic, bay leaves and herbs. Sauté for another 5 minutes, stirring from time to time.
  • Mix in smoked paprika, chilli (if using) and salt. Adjust the amount of chilli to taste.
  • Add canned tomatoes to the pot, squashing them with a wooden spoon once they are in the pot. Add 0.5 litre / 2 cups of water. Cover and simmer for about 30-45 minutes, until the tomatoes are falling apart. Top up with more water if the pot is looking dry.
  • Add in about 0.75 litre / 3 more cups of water and cubed potatoes. Once the soup comes to a simmer, count down 5 minutes.
  • Next add in pasta of choice (use rice for GF version but add it with potatoes as it takes longer to cook). Cover the pot with a lid and simmer for about 6 minutes before adding shredded cabbage and kale.
  • Finally add in shredded cabbage, kale and drained beans. Simmer for further 5 minutes - until all the ingredients are fully cooked.
  • Taste, adjust the seasoning.
  • Divide between bowls, drizzle each portion with a teaspoon of extra virgin olive oil and sprinkle with freshly ground pepper.