Cook time is 20minutes
Total time is 20minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
15 Ingredients
Number of servings
6
- 1tablespoons olive oil, plus extra to serve
- 1L vegetable stock
- 1 pinch salt, to taste
- 50grams Parmesan cheese, shaved (optional)
- 1 handful basil leaves (to garnish)
- 1 pinch freshly ground black pepper (to taste)
- 100grams onion, finely chopped
- 2 cloves garlic, crushed
- 100grams carrot, finely chopped
- 75grams celery stick, finely chopped
- 1teaspoons dried rosemary
- 1 pinch chilli powder
- 400grams fresh tomatoes, chopped
- 150grams courgette, finely chopped
- 85grams kale, leaves and stalks finely chopped,tough stalks discarded
Description
Stale bread, leftover grains, or pasta pieces transform this hearty vegetable soup into a delicious zero-waste meal.
Method
Step 1 of 4
Heat the oil in a large, lidded pan on a low medium heat.
Step 2 of 4
Add the onion, garlic, carrot, celery, rosemary, and chilli powder, and cook gently for about 10 minutes with the lid askew, until the vegetables are soft.
Step 3 of 4
Add the tomatoes, courgette, kale, and stock. Bring to the boil, then reducethe heat and continue to simmer, uncovered, for about 10 minutes.
Step 4 of 4
Season with salt and pepper to taste. Serve with a drizzle of olive oil andParmesan shavings (if using), and garnish with fresh basil.
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