Green Minestrone Soup-feeds a family of 5
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)
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.