For the past few weeks in London, it had looked like Spring had sprung but, today, the grey, cloudy skies and drizzle returned. On days like this, there is only one thing for it, a hearty pasta soup packed with green vegetables and herbs! This soup is so quick to whip up out of whatever you have in the veg cupboard and it is a hefty meal in a bowl. I based this recipe on my previous recipe for Pasta e Patate which is a classic Neapolitan peasant dish.
Note: If you are particular about your green beans being al dente (I personally hate squeaky green beans!), add them a few minutes after the pasta goes in.
2 spring onions, finely sliced
1 stick celery, finely diced
½ courgette, finely diced
1 clove garlic, grated
50g green beans, chopped into 1 inch pieces
½ tsp dried thyme
450ml chicken stock
Chopped mint (optional)
Grated lemon zest (optional)
1. Fry the spring onion and celery on a medium heat until translucent. Add the courgette, dried thyme and garlic and fry for a further 2-3 minutes.
2. Add the green beans and pasta and stir. Then, add enough chicken stock to cover the pasta.
3. Cook until the pasta is al dente.
4. Garnish with chopped mint and lemon zest.