I have a bumper crop of Kale at the moment, this recipe is perfect for cooking and storing the best of it, with soup being brilliant to freeze. It also has a lovely Mediterranean flavor so is a good soup for the summer months.
- 1 celery chopped
- 1 tsp mixed herbs
- handful of kale – stalks removed
- 1 diced onions
- 1 tsp dried oregano
- 100g farfalle pasta
- 1 litre vegetable stock
- 1 tin of canned cannellini beans
- 1 tin of canned chopped tomatoes
- salt and pepper
- 1 clove of garlic crushed
Heat the oil in a pan over a medium heat. Cook the onion, celery and carrot for 5 minutes.
Add the garlic and the herbs, cook for one minute. Pour in the tomoatoes, veg stock, pasta and cennellini. Cook for 10 minutes with the lid partially on stirring occasionally.
Add the kale and cook for an extra 2 minutes, add the salt and pepper and then serve.
We had ours with a light sprinkle of cheese and an olive sourdough,
Haile x o