Minestrone Soup

Kale and Hearty

Jo Arnell stresses the importance of eating your greens...

  • Serves 4
  • 100g cubetti di pancetta
  • 1 stick celery, finely chopped
  • 1 onion, chopped
  • 3-4 kale leaves, washed and chopped into ribbons
  • 400g tin of chopped tomatoes
  • 1 tbsp tomato puree
  • good glug of olive oil
  • 2 garlic cloves, crushed
  • 50g soup pasta or spaghetti chopped into tiny pieces
  • 1L chicken or vegetable stock
  • 2 tsps oregano
  • salt and pepper to taste

Crisp the pancetta first, then add the celery and onion and gently sauté until they're soft (5-10 mins). Add the other ingredients, except for the kale, heat and then simmer for 30 minutes, add the kale and cook gently for another 10 minutes or so. Serve sprinkled with a small handful of Parmesan cheese and some crusty bread.

Jo runs practical gardening courses from her idyllic home in Woodchurch. To find out more visit www.hornbrookmanor.co.uk

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