“This versatile rustic soup can be made with whatever fresh veg you have to hand. If you’re lucky enough to have a few fresh herbs, whiz them up with oil for a tasty drizzle. Delicious with crusty bread. ”
Recipe kindly shared by the Tesco Community Cookery School with Jamie Oliver. The recipe has been written to be flexible and scalable up to 50 portions. Note: all veg weights are for trimmed, prepped vegetables.
Peel or trim the veg, then roughly chop. Peel and slice the garlic.
Place a pan large enough to hold all the ingredients on a medium heat with the olive oil.
Add the chopped ingredients and cook with a lid on for 15 minutes or until the vegetables are softened and lightly coloured, stirring regularly.
Drain the beans and add to the pan, along with the tomato base sauce. Crumble in the stock cubes, then pour in 2.5 litres of water and bring to the boil.
Place the dried pasta in a strong plastic bag and smash with the bottom of a pan until broken down to roughly the same size.
Tip the pasta into the pan, lower the heat, and simmer gently for 15 minutes, or until it’s soft enough to eat but with a little bite.
Remove and discard any tough stalky bits from the leafy greens, then chop into bite-sized pieces. Add to the pan and simmer until tender.
Add more water to loosen if needed, then season to taste, and tuck in.
For extra flavour, make a vibrant herby drizzle to spoon over your soup. Simply whiz soft herbs with enough oil to loosen and season to taste. Job done!