Minestrone soup

Ingredients

• 2 tbsp olive oil
• 2 large garlic cloves
• 1 onion
• 1 carrot
• 500ml water
• 1 tbsp vegetable stock
• Big pinch salt
• 400 chopped tomatoes
• 400g black beans, drained
• 1 serving/ 3rd packet spaghetti, broken into 1/4 lengths
• 2 handfuls kale, chopped
• Parsley, to serve

Method

1. To a large saucepan, or casserole pot, add your olive oil, leaving the pan on medium heat until the oil is hot.
2. Whilst your oil is heating, peel and slice your onion, chop your carrot into bitesize pieces, and peel and finely slice your garlic cloves.
3. Fry the carrots, onion, and garlic with salt and pepper, with the lid on, for about 8-10 minutes, or until they have started to caramelise. Stir occasionally, but not too often. If they begin to catch on the bottom of the pan, add a splash of water.
4. Once your onions and carrots have started to brown, add your drained black beans, tinned tomatoes, veg stock, water, and season.
5. Cover the pot/ pan with a lid again, and cook for about 10 minutes on medium heat, until the soup starts to reduce slightly.
6. When the soup looks slightly thicker, and you’re ready to serve, break your spaghetti in half, and in half again, then add to your soup.
7. Add 2 handfuls of chopped kale, then cover the pan with the lid again.
8. Leave for around 10 minutes, then remove the lid and stir the soup.
9. Season to taste then serve in bowls, with a drizzle of olive oil, and some fresh parsley.
10. Keep any leftovers in an airtight container in the fridge for up to 5 days.