Ingredients:

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2 small onions, sliced

2 large leeks, cut in half lengthways, then sliced 

2 fat cloves garlic, peel left on,

2 large courgettes, diced

2 litres of veg/chicken stock

170g small pasta such as macaroni

1 can butterbeans, drained

2 large handfuls sliced kale

1 tbsp rapeseed oil

Pinch Maldon salt

Salt & Pepper

Parmesan/fresh basil (optional)

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Method:

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• ​Heat the oil in a large saucepan

• After around 30 seconds, add the onions, with a pinch of sea salt .

• After 3-4 mins add the leeks to the pan.

• After another 3-4 mins, add the courgettes and stir.

• Add the kale, followed by the stock and bring to the boil. Season with salt and pepper to taste.

• Add the pasta and cook according to instructions (usually around 8-10 mins).

• Throw in the garlic and butterbeans.

• Give a good stir and taste. You may need to add more seasoning now. Bring back to the boil, adding more water if too thick.

• Taste one last time.

• Serve with some grated cheese, such as parmesan and some fresh basil if you have any.

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