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Soup of leafy greens and herbs

  • 4servings
  • 55minutes
  • 405calories

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Source: allrecipes.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, E, P
MineralsNatrium, Chromium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tbsp extra virgin olive oil

  2. 1 leek, white part only, cut into thin strips

  3. 1 small onion, chopped

  4. 1/2 carrot, thinly sliced

  5. 4 garlic cloves, chopped

  6. 1/2 tsp fennel seeds

  7. 2 tbsp chopped fresh parsley

  8. 2 slices Parma ham, about 55 g (2 oz) in total, trimmed of fat, then cut into thin strips or chopped

  9. 150 g (5 1/2 oz) Swiss chard, spinach or spring greens, or a mixture, very finely shredded

  10. 3 small ripe tomatoes or whole tinned tomatoes, diced

  11. 1 1/2 litres (2 3/4 pints) chicken or vegetable stock

  12. a pinch of crushed dried red chillies

  13. 250 g (9 oz) small pasta shapes, such as conchigliette (shells) or ditalini (small thimbles)

  14. salt and pepper

  15. To serve:

  16. 55 g (2 oz) fresh basil, stalks discarded, then thinly sliced or torn

  17. 4 tbsp freshly grated Parmesan cheese

  18. 4 tbsp chopped young rocket

Instructions Jump to Ingredients ↑

  1. 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 Parma ham. Continue cooking for about 5 minutes, stirring occasionally.

  2. 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 crushed dried chillies, 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.

  3. Meanwhile, cook the pasta in boiling water for 10–12 minutes, or according to the packet instructions, until al dente. Drain well.

  4. Divide the pasta among 4 serving bowls. Ladle the soup into the bowls and sprinkle with the basil, grated Parmesan and rocket, if using. Serve immediately.

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