Ingredients
5 tablespoons olive oil
4 celery sticks chopped
2 carrots chopped
1 red onion chopped
l litre chicken stock
two good handfuls of torn up kale (or savoy cabbage or cavalo nero)
400g can of chopped plum tomatos
3 sliced cloves of garlic
2 tablespoons tomato puree
2 tablespoons flat leaf parsley
one chopped courgette or some borlotti beans
good handful broken spaghetti
Preparation
add olive oil to saucepan on a low heat, add celery, onion, carrot and garlic and sweat until soft, add courgette at the end as this doesn’t take much to soften, add the parsley, purée and chopped tomato and parmesan rind and cook for another 5 mins, giving a good stir. Then add the chicken stock, bring to the boil, add kale/cavalo nero and simmer for 20 mins, season with salt and pepper, adding the spaghetti a 3-4 mins before dishing up
