I've been battling a cold for a few days, and as always, have been consuming insane amounts of soup. At one point this weekend, I was heating up one kind of soup while cooking another - both of which were eaten within a couple of hours. When I'm sat on the sofa, bad television blaring into the flat, all I like to do is eat. And I give everything a dose of chili, ginger, and garlic to help with the sniffles.
But this soup... this soup is a bit like being a kid. Simple, warm, salty - it is probably the closest thing I have to chicken noodle soup. The beans add a thickness to the broth, and the final dusting of parmesan a wonderful salty, nuttiness. The noodles round it out as a meal, and the soft vegetables remind me of being a child, eating soup and marveling at the lovely cube-shapes of all the vegetables. And this soup is very quick to make - meaning you can go from hunger to satisfaction in about 40 minutes.
*****
1 onion, diced
1 carrot, diced
1/2 cup celeriac or swede, whatever's on hand, diced
3 cups vegetable stock
50 grams spaghetti noodles, broken
2 tomatoes, diced
1 tin butter beans, drained
1/2 cup cavalo nero/kale, shredded
parmesan cheese
salt and pepper
olive oil
1. In a heavy pan over medium heat, fry your onion in a bit of oil. Once translucent, add in your carrot and celeriac, then pour over your stock. Bring to a simmer. 2. Add in your noodles and continue to cook until they are tender. Season to taste. 3. Stir in your tomatoes, beans, and kale, season once again, and continue to cook until slightly thickened, about ten minutes. Serve with parmesan dusted over the top.
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