Kale, pasta, and cannellini bean soup

• Serves 4
• 5 mins to prepare and 35 mins to cook
• 333 calories/serving
• Freezable
• Healthy
• Vegetarian

Ingredients

• 2 tbsp olive oil
• 2 red onions, diced
• 500g carton passata
• 6 garlic cloves, half roughly chopped, half thinly sliced
• 2 carrots, scrubbed and diced
• 100g kale
• 150g margheritine soup pasta
• 10g fresh rosemary, leaves picked and roughly chopped
• 1 vegetable stock cube, made up to 750ml
• 400g tin cannellini beans, drained and rinsed
• 10g fresh flat-leaf parsley, finely chopped
• 1 lemon, cut into 4 wedges

Directions

1. In a large saucepan, heat 1 tablespoon olive oil over medium heat.
2. Cook for 15 minutes, or until the onions, carrots, and garlic are tender and caramelized.
3. In a large mixing bowl, combine the passata, kale, beans (crush a few to make a thicker soup), rosemary, and stock.
4. Cook for 10 minutes, then season.
5. Add the pasta and continue to cook for another 10 minutes.
6. Meanwhile, in a small saucepan, heat 1 tbsp oil over low heat.
7. Cook for 3-4 minutes, until the sliced garlic is lightly browned and crispy, then transfer to a small bowl.
8. To serve, divide the soup among dishes and garnish with parsley and crispy garlic.
9. Lemon wedges are served on the side for squeezing.

Tip: Use a stock pot instead of a cube to make it vegan-friendly.