Soup // Mains // 4-6 servings
Splash of oil
2 stalks celery, chopped
2 carrots, chopped
2 tablespoons tomato paste
Pinch of salt
1 cup other vegetables (For example: zucchini or cauliflower)
2 heaped teaspoons minced garlic (Jarred)
½ teaspoon dried oregano
½ teaspoon dried thyme
2 cans (~400g) chopped tomatoes
4 cups vegetable stock
2 cups water
2 bay leaves
Pinch of dried chili flakes
½ cup / 80g dry pasta (elbow, or small shell)
1 can (~400g) lentils, drained and rinsed
1 can (~400g) cannellini beans, drained and rinsed
2 cups chopped spinach or kale
2 teaspoons of lemon juice, plus more to taste
In a large pot heat the oil over medium heat until simmering.
Add carrots, celery, tomato paste, and a pinch of salt. Cook, stirring often, until the vegetables have softened, 7 to 10 minutes.
Add the other vegetables, garlic, oregano, and thyme. Cook, stirring frequently, until fragrant, about 2 minutes. Pour in the tomatoes, stock, and water. Add another pinch of salt, bay leaves and chili flakes.
Increase the heat to medium-high and bring mixture to a simmer, then partially cover the pot with the lid. Reduce heat as necessary to maintain a gentle simmer and cook for 15 minutes.
Uncover and add the pasta, lentils, beans, and chopped greens. Continue to simmer uncovered until the pasta is cooked, about 20 minutes.
Remove pot from heat, then remove and discard bay leaves. Stir in lemon juice. Taste, and add more salt and/or lemon juice if desired.