Ingredients
- Serves 4
- 1 Tbsp olive oil
- 1 each onion, carrot, celery stalk, finely chopped
- 2 garlic cloves, finely chopped
- 500 gm finely chopped mixed greens, such as spinach, silver beet or cos lettuce
- 1.5 litres (6 cups) chicken stock or vegetable stock
- 200g fresh lasagna sheets, torn roughly
- 250g fresh basil
- 2 garlic cloves, peeled
- 100ml extra virgin olive oil
- 75g freshly grated parmesan cheese
- Pinch salt and freshly ground pepper
- To serve: fresh basil paste
- finely grated parmesan and extra-virgin olive oil, squeeze fresh lemon juice
FRESH BASIL SOUP WITH PASTA
Method
- Heat oil in a large saucepan over medium-high heat, add onion, carrot, celery and garlic and stir occasionally until very tender (6-8 minutes)
- Add greens and stir occasionally until just tender (4-5 minutes), then add stock and bring to the boil
- Season to taste, add pasta and cook until al dente (1-4 minutes)
- Serve hot, drizzled with basil paste and scattered with plenty of parmesan and drizzled with extra-virgin olive oil and last but not least a little squeeze of lemon juice to liven it up
Comments
Thanks to JANEFIELD HYDROPONICS for providing the basil used in the demonstration.
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