Feel-good pasta soup

• olive oil↗1 tbsp tbsp
• onion↗1

  chopped

• rosemary sprigs↗3

  chopped

• large garlic cloves↗3 large

  minced

• tomato purée↗2 tbsp tbsp
• chili powder↗pinch of

  extra for serving (optional)

• canned diced tomatoes400g can g
• canned chickpeas↗2 x 400g cans g

  drained

• short pasta150g short g

  e.g., penne or macaroni

• vegetable or chicken bouillon cube1
• parmesan↗25g g

  pecorino or vegetarian hard cheese, grated, plus rind if available (see tip below)

• kale↗150g g

  spinach or cavolo nero, tough stems removed and coarsely chopped

• lemon↗1

  zest, plus a little juice

• extra-virgin olive oil↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Heat the oil in a large deep pot over medium heat. Add the onion and cook for about 5 minutes, or until translucent. Add the rosemary and garlic and sauté for another minute, stirring constantly so the garlic doesn’t burn. Stir in the tomato purée and a pinch of chili powder if using, and cook for a few more minutes.

2. 2

   Add the tomatoes, chickpeas and pasta. Crumble the bouillon cube, add the parmesan rind if you have it, and pour in 1 litre of water. Season, stir, bring to a gentle boil and cook for 8 minutes, or until the pasta is almost done.

3. 3

   Add the kale, spinach or cavolo nero to the pot, stirring until the leaves wilt, which takes only a few minutes. At this stage the soup should still be liquid; if the broth has thickened too much, add a splash of water. Stir in the lemon zest and half of the grated parmesan, taste the broth and add a little lemon juice, a pinch of chili or more salt to taste.

4. 4

   Ladle the soup into bowls, discarding the cheese rind. Sprinkle the remaining grated cheese, an extra pinch of chili powder if desired, and drizzle with extra‑virgin olive oil.