Adding pasta to a soup makes it more hearty, while a spoonful of fresh pesto brightens things up.
2 tbsp olive oil
2 garlic cloves, sliced
1 medium carrot, peeled and cut into thin half-moons
1 heaped tbsp tomato purée
100g tomatoes, diced
1 litre chicken or vegetable stock
125g ditali pasta (or other small pasta shape)
100g cavolo nero, stalks removed and leaves roughly torn
3-4 tbsp fresh basil pesto
- Heat the oil in a large saucepan over a medium heat and add the garlic and carrot, frying for 5-6 minutes until the garlic is turning golden.
- Add the tomato purée and fry for a minute more, then add the diced tomatoes and fry for another minute. Add the stock and bring to a simmer, then add the pasta and cook according to the pack instructions.
- About 4 minutes before the pasta is ready, stir the cavolo nero leaves into the soup and simmer to soften as the pasta finishes cooking. Divide between bowls and top each with a spoonful of fresh pesto before serving.
Food styling: Kitty Coles. Food styling assistant: Care Cole. Prop styling: Louie Waller