- A few splashes of olive oil
- Sea salt
- Freshly ground pepper
- Large frying pan or wok
- Pan with a lid
Peel and chop the onion. Trim and peel the carrot. Dice it. Rinse the celery. Trim and thinly slice it. Peel and grate or crush the garlic.
Heat a splash of olive oil in a pan. Tumble the veg into the pan. Fry for 5 mins till soft and glossy. Season. Stir occasionally. While the veg cooks break the spaghetti into inch long pieces. Fill the kettle and boil it.
Pour the tomatoes into the pan. Drain the beans in a colander. Rinse them. Add them to the pan. Give everything a good stir.
Dissolve the stock cube into 500ml of hot water from the kettle. Pour the stock into the soup. Bring to the boil.
Add the bay leaf and the broken up spaghetti. Stir. Cover.
Reduce the heat. Simmer for 8-10 mins till the spaghetti is cooked through with a little bite.
Roughly chop the kale. Pop the kale/spinach into a colander. Rinse it. Dry in a salad spinner or pat dry with kitchen towel. Add to the soup. Push it gently down under the liquid with a wooden spoon. Let it wilt for a min or two.
Serve the soup immediately in warmed bowls.