Ingredients
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1 bunch of kale with thick stems discarded and rest cut into 2 inch pieces (should have approx 8 cups full)
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120g of small pasta shape suitable for soup
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2 tbsp olive oil
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4 cloves chopped garlic
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2 stalks of celery
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2 carrots, chopped
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1 large onion, chopped
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1 can cannelli beans (or more if you are a real bean fan!)
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2 tbsp fresh rosemary
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1.5 litres of chicken or vegetable stock
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pinch of red pepper flakes (optional if you want to spice it up)
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salt and pepper
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lemon, just a squirt of lemon juice
Method
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Heat the oil in a large pot.
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Add onion, celery, garlic, pepper flakes (optional), salt and pepper and cook until softened approx 5 minutes.
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Add all the other ingredients and bring to the boil.
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Reduce heat and simmer for an additional 5 minutes or until pasta is cooked.
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Squirt in a bit of lemon jiuce, stir and serve.
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Please note: This soup tastes even better the next day so don't be afraid of leftovers!
