Ingredients2 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
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)
- Heat the oil in a large saucepan.
- Add the leek and onion and cook for 5 minutes or until slightly softened.
- Add the carrot, garlic, fennel seeds, parsley and prosciutto.
- Continue cooking for about 5 minutes, stirring occasionally.
- Stir in the shredded greens and the tomatoes, and cover the pan.
- Cook for about 2 minutes or until the greens are slightly softened, then pour in the stock.
- Add the chilli flakes, if using.
- Season to taste with salt and pepper.
- Bring to the boil, then simmer over a moderately high heat for about 5 minutes or until the shredded greens are just tender.
- Meanwhile, cook the pasta in boiling water for 10–12 minutes, or according to the packet instructions, until al dente. Drain well.
- Divide the pasta among 4 serving bowls.
- 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