I love this soup – it can be made from pantry & freezer staples in well under 30 minutes.
(total time under 30 minutes; serves 6 as a main)
- 15ml (1Tbsp) olive oil
- 2-4 cloves of garlic minced
- 1 onion minced
- hot pepper flakes to taste
- 1 litre (4 cups) chicken or vegetable stock
- 1 large can whole tomatoes, hand crushed or chopped
- 200g pasta of your choice (I have used everything from orzo to gnocchi to tortellini)
- 500-750ml (2-3 cups) chopped fresh greens or 250g frozen (spinach, broccoli, kale, collards…or what ever vegetable you have)
- 375-500ml (1.5-2 cups) cooked/canned beans or lentils
- salt & pepper to taste
- 15-30ml (1-2Tbsp) chopped fresh herbs (optional) – parsley, basil, dill, etc.
- Grated cheese – mozzarella, parmesan, Romano, asiogo (optional)
- Heat the oil in a large pot.
- Add the onion, garlic and pepper flakes, sauté until very fragrant.
- Add the stock and the liquid from the tomatoes – reserve the pulp - and bring to a simmer.
- Add either your pasta or your greens which ever takes the longest to cook – probably the pasta.
- Bring to a simmer and cook for the longest cooking time – the shortest cooking time (e.g. 15 minutes pasta- 5 minute spinach= 10 minutes)
- Add the remaining greens/pasta and the beans/lentils, simmer until the pasta and vegetables are just tender.
- Add the reserved tomato pulp and stir in the herbs (if using) and season with salt & pepper.
- Bring back up to heat.
- Serve sprinkled with cheese (if using).