I really love this soup from Jamie Oliver’s website. I first came across it during lockdown when he was doing a show to encourage people to home cook filmed by at home by himself and his family. This recipe uses tinned beans, passata and pasta, some of the things some crazy people were stocking up on at that time. Some people must have been pretty bored of pasta with tomato sauce, really Jamie was doing a bit of a service for us. It’s a light soup but also quite filling and is a great choice for when you want to cook in bulk.
- olive oil
- 1 garlic clove
- 2 small onions
- 2 fresh bay leaves
- 2 carrots
- 2 sticks of celery
- 2 handfuls of kale
- 1 veggie stock cube
- 400g passata
- 2 tins of beans (kidney or butter, whatever you like)
- 100g dried small pasta e.g. orzo, macaroni
- 25g parmesan cheese (if you have rinds of parmesan cheese, you can stick them in to simmer with the soup)
- salt & pepper
1.) Peel and finely chop the garlic. Peel and dice the onion.
2.) Heat some oil in a large pan and add the onions. Let them soften for 5 minutes or so.
3.) In the meantime, peel and chop up the carrot. Chop up the celery.
4.) Add the garlic to the pan and fry for 1 minute.
5.) Add the celery and carrot and leave to soften for a further 10 – 15 minutes. Close to the end, fill a kettle with water and boil.
6.) Pour in the beans and their juices, the passata, crumble in the stock cube then fill up one of the tins and pour in the water from that. Measure out 600ml of the boiled water and pour that in too.
7.) Throw in the pasta, tear up the kale leaves and put them in too.
8.) Simmer for 10 – 15 minutes.
9.) Grate the parmesan.
10.) Stir into the soup. Season with salt and pepper. Serve.