Name: Torn pasta soup with fennel and parmesan croutons
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 1 tbps extra-virgin olive oil, plus extra for drizzling; 1 small onion, finely chopped; 1 small carrot, finely chopped; ½ celery stalk, finely chopped; 1 leek, white and light green part only, finely chopped; 250 gm finely chopped mixed greens, such as spinach, chicory and cos lettuce; 1 litre vegetable stock; 200 gm store-bought fresh lasagne sheets, torn; 1 baby fennel, shaved on a mandolin, fronds reserved; Parmesan croûtons; 20 gm butter, melted; 1½ tbsp grated parmesan; 60 gm day-old sourdough, coarsely torn

Torn pasta soup with fennel and parmesan croutons

Made with a flavoursome vegetable stock and adorned with crunchy croutons and shreds of fennel, this torn pasta soup recipe makes for a quick and easy dinner.

Bowl of soup with torn pasta noodles, fennel and croutons

Serves 2

Prep

10M

Cook

20M

Total

30M

Ingredients

1 tbps extra-virgin olive oil, plus extra for drizzling

1 small onion, finely chopped

1 small carrot, finely chopped

½ celery stalk, finely chopped

1 leek, white and light green part only, finely chopped

250 gm finely chopped mixed greens, such as spinach, chicory and cos lettuce

1 litre vegetable stock

200 gm store-bought fresh lasagne sheets, torn

1 baby fennel, shaved on a mandolin, fronds reserved

Parmesan croûtons

20 gm butter, melted

1½ tbsp grated parmesan

60 gm day-old sourdough, coarsely torn

Method

1.Preheat oven to 180°C. Heat oil in a large saucepan over medium-high heat, add onion, carrot, celery, leek and garlic and cook, stirring occasionally until softened (5-7 minutes). Add greens and cook, stirring occasionally until just tender (3-4 minutes). Add stock; bring to the boil.

2.Meanwhile, for croûtons, toss ingredients in a bowl to coat, then season. Spread on an oven tray lined with baking paper and bake, stirring occasionally, until golden (8-10 minutes).

3.Add pasta to soup mixture; cook until al dente (1-2 minutes) and season. Serve soup topped with croûtons, fennel and fennel fronds. Drizzle with extra oil.