Supper time: Tomato, Pesto and Pasta broth

A spoonful fresh pesto makes a soup more filling and hearty.


2 tbsp olive oil

2 cloves of garlic, chopped

One medium carrot. Peel and chop into half moons.

1 heaped tbsp tomato purée

100g tomatoes, diced

1 litre vegetable or chicken stock

125g Ditali Pasta (or any other small shape of pasta)

100g cavolo nuero. Leaves roughly torn and stalks removed.

3-4 tbsp fresh basil pesto

  • Place the oil in large saucepan on medium heat. Add the carrot and garlic. Fry for about 5-6 minutes, until golden.
  • Add the tomato purée and fry for a minute more, then add the diced tomatoes and fry for another minute. Bring the stock to a boil, then stir in the pasta.
  • Stir the cavolo nuevo leaves in the soup about 4 minutes before you prepare the pasta. Once the pasta has finished cooking, reduce the heat to low and let the soup simmer for a few more minutes. Before serving, divide the soup into two bowls.