There is no set recipe for this thick Italian soup — it’s usually made out of whatever vegetables are in season. I use a mix of greens, but you could just use savoy cabbage or anything else you have to hand. I love borlotti beans in this recipe, as they add a slightly sweet taste and creamy texture. This makes a large quantity of soup — portion it up as a healthy lunch to take to work or freeze it in batches for those busy evenings when you need a quick meal.
Serves 8 people
INGREDIENTS
Nutrition per serving
Green: 257kcal, 4g fat (0.7g saturated), 14.8g protein, 42.3g carbs, 13.9g sugars, 0.17g salt, 13.8g fibre
01 Peel and roughly chop the onions and carrots. Trim and roughly chop the celery and the butternut squash, removing and discarding the seeds.
02 Finely chop the bacon, rosemary and sage leaves, and chestnuts. Using the largest deep saucepan you have (or two large pans), heat a drizzle of oil over a medium heat. Gently fry the bacon for 2 minutes, or until golden.
03 Stir in the onion, carrots, celery, squash, herbs and chestnuts. Cook slowly, stirring occasionally, for about 15 minutes, or until all the vegetables have softened.
04 Add the tomatoes to the pan, breaking them up with a wooden spoon, then drain the beans and pour in along with the stock. Stir, then cover with a lid and bring slowly to the boil. Leave to simmer for about 30 minutes, until the squash is cooked through.
05 Remove and discard any tough stalks from the greens, then roughly chop. Wrap the pasta in a clean tea towel and bash into pieces with a rolling pin. Add to the pan along with the greens, and cook for a further 10 minutes, or until the pasta is al dente. Add a splash more stock or water to loosen, if needed.
06 Season to taste and divide between bowls. Pick over the basil leaves, then serve with a drizzle of extra-virgin olive oil and crusty bread, if you fancy.
Recipe from Jamie magazine © Jamie Oliver. Photography © Jamie Oliver Enterprises Limited, by Tara Fisher