- Garlic cloves2
- Olive oil1 Tablespoons
- Water1/4 Cups
- Large vine tomatoes3
- Boullion Powder or stock powder1 Tablespoons
- Boiling water600 Milliliters
- Kale or spinach50 Grams
- Fusilli pasta100 Grams
- Salt and pepper
Dice the carrots, onions and tomatoes. Chop the garlic and kale.
Heat the 1 tbsp oil in medium saucepan over a medium heat and sauté the chopped carrots, onion and garlic for 2 minute
Add the chopped tomatoes to the pan with ¼ cup of water Put the lid back on and continue to simmer for a further 10 minutes
Meanwhile in a new pan make the stock by dissolving the bouillon powder in the 600ml boiling water, then add to the saucepan (with the sauce in).
Next, add the pasta to the same pan (with the sauce in) and bring it up to simmering. Cook for 6 minutes.
Add the chopped kale, add to the same pan and cook for a further 2 minutes
Finally, taste the soup adding more salt and pepper as necessary and serve.