This Pasta e Fagioli Soup is one of those amazing soup recipes where you just throw everything in and you can use pretty much anything you have leftover in your fridge and freezer.
Put 1 tablespoon Olive oil into a large pan and add 1 Onion, 3 Garlic clove, 1 Carrot and 2 Celery ribs and gently sweat for 5 minutes.
Add 1 litre Vegetable stock, 240 g Cannellini beans, 400 g Chopped tomatoes, 100 g Pasta shapes, 240 g Kale1 tablespoon Dried oregano and 1 pinch Sea salt and black pepper. Simmer for 15 minutes.
Divide between 4 bowls and serve.
Notes
You can use any vegetables that you have.
Add a bit of a spice kick by adding some chili flakes when cooking.
If you want to add some meat to this, add some chopped bacon, ground sausage or pancetta when cooking the vegetables
This is supposed to be quite "brothy". If you prefer a thicker soup, reduce the amount of water.
Add a little extra depth of flavour to the broth by swapping 100ml of it for white wine.
You can add some extra protein by adding half a can of drained green lentils.