Soup of leafy greens and herbs
Perfect Pasta


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)


  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

Preparation: NA
Cooking: NA


Perfect Pasta

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