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

  1. 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.
  2. Stir in garlic, courgette, and potato. Cook another 3 minutes.
  3. Add bay leaf, rosemary, and chopped tomatoes. Simmer for 5 minutes to reduce slightly.
  4. 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.
  5. 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.
  6. Remove the bay leaf and rosemary. Season well with black pepper and salt to taste. 
  7. Ladle into bowls, top with Parmesan and a swirl of basil pesto.