Kale soup
Prep
25 mins
Cook
30 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight suppers because it comes together in under an hour and practically takes care of itself once everything hits the pot. The star of the show is cavolo nero, a type of kale that's absolutely packed with vitamins and minerals while adding such a beautiful earthy depth to the broth. What I love most is how forgiving this soup is, letting you swap vegetables based on what's in your fridge, and the whole thing costs just pennies per bowl. With aromatic garlic, smoked paprika, and fresh basil, it tastes like you've spent ages simmering it, when really you've only spent thirty minutes cooking. This is pure comfort in a bowl.
Ella x
Ingredients
- 2 tbsprapeseed oil
- 13 onions(320g), finely chopped)
- 13 garlic cloves finely grated
- 125 gcelery chopped
- 12 yellow peppers deseeded and diced
- 2 tspsmoked paprika
- 400 gcan chopped tomatoes
- 2 tspdried oregano
- 1 litrehot vegetable stock made with 3 tsp bouillon powder
- 150 gwholemeal penne
- 200 ggreen beans trimmed and cut into short lengths
- 200 gcavolo nero(kale), thinly sliced)
- 160 gcherry tomatoes
- 30 gpack of basil chopped
- 80 gvegetarian italian-style hard cheese finely grated
Detail level
Instructions
- 1
Heat the oil in a large pan over a medium heat and fry the onions and garlic for 5 mins, then add the celery and peppers. Fry for another 5 mins, adding the smoked paprika in the last minute. Stir in the tomatoes, oregano and stock. Bring to the boil.
- 2
Tip in the penne, green beans and kale, bring back to the boil and cook over a medium heat for 10 mins. Stir in the cherry tomatoes and basil, and cook for a few minutes more until the tomatoes have burst.
- 3
To serve, spoon two portions of the soup into shallow bowls and sprinkle over half the cheese. Keep the remainder for another day. Will keep chilled in an airtight container for up to four days or frozen for up to three months. Reheat in a pan over a low-medium heat until piping hot, then serve with the remaining cheese.
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