1 tablespoon olive oil
1 clove garlic, peeled and chopped
1 red onion, peeled and finely chopped
2 carrots, washed and chopped
2 sticks celery, chopped
½ teaspoon dried oregano
1 bay leaf
1 can chopped plum tomatoes
1 large potato, scrubbed and diced
4 cups chicken stock
Large handful spinach, stalks removed, chopped
½ cup mixed small pasta shapes
1/8 teaspoon sea salt
large pinch freshly ground black pepper
- Heat a large pot over a medium heat and add a lug of olive oil. Throw in the minced chicken and fry it gently until it starts to turn brown and smell fantastic. Add the garlic, onion, carrots, celery, oregano and bay leaf and cook slowly for about 15 minutes, stirring now and then, until the vegetables have softened.
- Add the tomatoes, potato and chicken stock, then cover with a lid and bring everything slowly to the boil. Simmer for about 30 minutes, then check (with the tip of a paring knife) that the potato is soft and cooked through.
- After that, add the kale and pasta, and cook for 10 more minutes, until the pasta is cooked. If the soup is too thick for you after cooking the pasta, thin it with a little more broth or water.
- Finish by seasoning with a little salt and black pepper.
I did not mix the pasta in the soup, rather boiled it separately..