Benefits: Warming for the body and rich in phytonutrients.
Ingredients
1 tbsp hemp oil
1 leek
2 spring onions
1 tbsp tomato purée
2 sprigs thyme
2 sprigs rosemary
2 bay leaves
400g tin chopped tomatoes
1 litre hot vegetable broth or stock
1 handful dried spelt pasta
1 handful of green kale and green beans
Small handful of fresh parsley and basil, finely chopped
Instructions
Heat the oil in a saucepan and fry the spring onion/leek, thyme, and rosemary for 5 to 10 minutes until softened. Add tomato purée, and bay leaves, then cook for a further minute.
Add the tomatoes and broth to the pan, add the pasta, then bring to a boil. Simmer, add salt and pepper cook for up to 10 minutes until the pasta is nearly cooked.
Add the green vegetables to the soup and simmer for 2-3 minutes more until wilted
Serve while hot.
Comments