Name: Lasagne and white bean soup
Total time: 40 min
Yield: Serves 4
Ingredients: 2 tbsp olive oil plus 2 tsp; 2 carrots finely chopped; 2 stalks celery finely chopped; 1 large leek white and pale green parts only, finely chopped; 3 cloves garlic crushed; 2 tbsp tomato purée; 400g tin peeled plum tomatoes; 400g tin cannellini beans; 600ml vegetable stock; 2 bay leaves; 80g dried lasagne sheets broken into bite-sized pieces; 80g curly kale roughly chopped and tough stalks removed; 20g parmesan shavings (or veggie alternative)

A colourful bowl of soup with kale on top

2 tbsp olive oil
plus 2 tsp
2 carrots
finely chopped
2 stalks celery
finely chopped
1 large leek
white and pale green parts only, finely chopped
3 cloves garlic
crushed
2 tbsp tomato purée
400g tin peeled plum tomatoes
400g tin cannellini beans
600ml vegetable stock
2 bay leaves
80g dried lasagne sheets
broken into bite-sized pieces
80g curly kale
roughly chopped and tough stalks removed
20g parmesan shavings (or veggie alternative)

Method

step 1
Put a large, deep pan over a medium heat and add 2 tbsp of oil. Once hot, add the carrots, celery and leek, and season with salt. Cook for 6-8 minutes or until softened. Add the garlic and cook for 1 minute, then add the tomato purée and cook for a further 2-3 minutes until the tomato paste is deep in colour.
step 2
Tip the tomatoes into a bowl and crush them with your hands, then add to the pan along with the beans (liquid and all), stock and bay leaves. Bring to the boil then reduce the heat, add the pasta and kale, and cook for 6-8 minutes or until both are tender. Remove the bay leaves and season to taste.
step 3
Ladle into bowls and garnish with the parmesan shavings, some freshly ground black pepper and drizzle with the remaining oil.