close
Advertisement

Soup of leafy greens and herbs

Not only is this soup delicious, but you can almost feel those vitamin-packed leafy greens doing you good as you eat it. Hearty but not too heavy, it is a wonderful dish for summer and autumn. You can use all sorts of greens – simply adjust the cooking time accordingly.

Perfect Pasta

Ingredients

2 tablespoons extra virgin olive oil
1 leek, white part only, cut into thin strips
1 small onion, chopped
½ carrot, thinly sliced
4 cloves garlic, chopped
½ teaspoon fennel seeds
2 tablespoons chopped fresh parsley
2 slices prosciutto, about 55 g in total, trimmed of fat, then cut into thin strips or chopped
150 g silverbeet or spinach or a mixture, very finely shredded
3 small ripe tomatoes or whole canned tomatoes, diced
1.5 litres chicken or vegetable stock
pinch of dried red chilli flakes (optional)
250 g small pasta shapes, such as conchigliette (shells) or ditalini (small thimbles)
salt and pepper

To serve
50 g fresh basil, stalks discarded, then thinly sliced or torn
⅓ cup (35 g) freshly grated parmesan
⅓ cup (15 g) chopped young rocket (optional)

Preparation

  1. Heat the oil in a large saucepan.
  2. Add the leek and onion and cook for 5 minutes or until slightly softened.
  3. Add the carrot, garlic, fennel seeds, parsley and prosciutto.
  4. Continue cooking for about 5 minutes, stirring occasionally.
  5. Stir in the shredded greens and the tomatoes, and cover the pan.
  6. Cook for about 2 minutes or until the greens are slightly softened, then pour in the stock.
  7. Add the chilli flakes, if using.
  8. Season to taste with salt and pepper.
  9. Bring to the boil, then simmer over a moderately high heat for about 5 minutes or until the shredded greens are just tender.
  10. Meanwhile, cook the pasta in boiling water for 10–12 minutes, or according to the packet instructions, until al dente. Drain well.
  11. Divide the pasta among 4 serving bowls.
  12. Ladle the soup into the bowls and sprinkle with the basil, parmesan and rocket, if using. Serve immediately.

Each serving provides 1696 kJ, 405 kcal, 19 g protein, 13 g fat (4 g saturated fat), 54 g carbohydrate (5.5 g sugars), 3 g fibre



Perfect Pasta
Source:

Perfect Pasta

is out now. Whether you’re cooking for a family or just for one or two people, there’s plenty here for you. Available from Reader’s Digest.

Find out more...
Advertisement

More Recipes

Cooking for Chemo

New free cookbook aims to help those battling cancer

Australia’s Leukemia Foundation has worked with qualified dietitians and celebrity chefs to produce a range of easy, tasty and nutritious recipes for blood cancer patients.

Need To Lose Weight? Start With Butter In Your Coffee

Need Help To Lose Weight? Start With Butter In Your Coffee

It may sound strange - and downright disgusting - but wellness experts are singing the praises of this buttery beverage.

Rendang Wrestling: To Crisp or Not to Crisp

The Great Rendang Scandal: to Crisp or Not to Crisp?

What was all the recent fuss surrounding chicken rendang? We give you the lowdown on the kitchen kerfuffle.
Easy Peasy Chocolate Cake

Easy Peasy Chocolate Cake

Here's a no-fuss, yet impressive, cake for a special occasion. Serve with a generous dollop of cream or a spoonful of good ice-cream.
Double Chocolate Creams

Double Chocolate Creams

A delicious treat, chocolate is a great feel-good food.

Advertisement