Kale soup

• rapeseed oil↗2 tbsp tbsp
• onions↗3

  (320g), finely chopped

• garlic cloves↗3

  finely grated

• celery↗125g g

  chopped

• yellow peppers↗2

  deseeded and diced

• smoked paprika↗2 tsp tsp
• can chopped tomatoes400g g
• dried oregano↗2 tsp tsp
• hot vegetable stock↗1 litre l

  made with 3 tsp bouillon powder

• wholemeal penne↗150g g
• green beans↗200g g

  trimmed and cut into short lengths

• cavolo nero↗200g g

  (kale), thinly sliced

• cherry tomatoes↗160g g
• pack of basil30g g

  chopped

• vegetarian Italian-style hard cheese↗80g g

  finely grated

Step-by-step instructions

1. 1

   Heat the oil in a large pan over a medium heat and fry the onions and garlic for 5 mins, then add the celery and peppers. Fry for another 5 mins, adding the smoked paprika in the last minute. Stir in the tomatoes, oregano and stock. Bring to the boil.

2. 2

   Tip in the penne, green beans and kale, bring back to the boil and cook over a medium heat for 10 mins. Stir in the cherry tomatoes and basil, and cook for a few minutes more until the tomatoes have burst.

3. 3

   To serve, spoon two portions of the soup into shallow bowls and sprinkle over half the cheese. Keep the remainder for another day. Will keep chilled in an airtight container for up to four days or frozen for up to three months. Reheat in a pan over a low-medium heat until piping hot, then serve with the remaining cheese.