Soup of leafy greens and herbs | Reader's Digest New Zealand

Name: Soup of leafy greens and herbs | Reader's Digest New Zealand
Ingredients: 2 tablespoons extra virgin olive oil; 1 leek, white part only, cut into thin strips; 1 small onion, chopped; ½ carrot, thinly sliced; 4 cloves garlic, chopped; ½ teaspoon fennel seeds; 2 tablespoons chopped fresh parsley; 2 slices prosciutto, about 55 g in total, trimmed of fat, then cut into thin strips or chopped; 150 g silverbeet or spinach or a mixture, very finely shredded; 3 small ripe tomatoes or whole canned tomatoes, diced; 1.5 litres chicken or vegetable stock; pinch of dried red chilli flakes (optional); 250 g small pasta shapes, such as conchigliette (shells) or ditalini (small thimbles)

www.readersdigest.co.nz

Not only is this soup delicious, but you can almost feel those vitamin-packed leafy greens doing you good as you eat it. Hearty but not too heavy, it is a wonderful dish for summer and autumn. You...

View Original

Share this recipe:

Ingredients

2 tablespoons extra virgin olive oil
1 leek, white part only, cut into thin strips
1 small onion, chopped
½ carrot, thinly sliced
4 cloves garlic, chopped
½ teaspoon fennel seeds
2 tablespoons chopped fresh parsley
2 slices prosciutto, about 55 g in total, trimmed of fat, then cut into thin strips or chopped
150 g silverbeet or spinach or a mixture, very finely shredded
3 small ripe tomatoes or whole canned tomatoes, diced
1.5 litres chicken or vegetable stock
pinch of dried red chilli flakes (optional)
250 g small pasta shapes, such as conchigliette (shells) or ditalini (small thimbles)