Ingredients
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 carrots, diced
- 2 celery sticks, diced
- 2 cloves garlic, minced
- 1 medium courgette, diced
- 1 medium potato, diced (about 150g)
- 1 bay leaf
- 1 sprig fresh rosemary (or ½ tsp dried)
- 400 g tin chopped tomatoes
- 500ml Freja Classic Chicken Bone Broth
- 700ml stock using 1x Freja's Instant chicken bone broth sachet
- 75 g conchigliette (or other small pasta)
- 2 handfuls kale, chopped, ribs removed
- 2 handfuls spinach, chopped
- Salt & black pepper, to taste
- To serve: Freshly grated Parmesan cheese & Basil pesto (for drizzling)
Method
- Heat olive oil in a large saucepan. Add onion, carrot, and celery with a pinch of salt. Cook gently for 8–10 minutes until softened.
- Stir in garlic, courgette, and potato. Cook another 3 minutes.
- Add bay leaf, rosemary, and chopped tomatoes. Simmer for 5 minutes to reduce slightly.
- Pour in Freja's Classic Chicken Bone Broth plus 500 ml water. Bring to a boil, then lower to a simmer for 15–20 minutes, until potato is just tender.
- Stir in the pasta. Cook 8–10 minutes, until pasta is al dente. Add kale and spinach in the last 2–3 minutes so they stay bright green.
- Remove the bay leaf and rosemary. Season well with black pepper and salt to taste.
- Ladle into bowls, top with Parmesan and a swirl of basil pesto.