4 ½ cups organic low-sodium vegetable stock or filtered water
2 stalks of celery
2 large potatoes
1 can of cannellini or kidney beans
½ teaspoon dried oregano
1 fresh or dry bay leaf
2 cups organic fresh plum tomatoes
1 handful of seasonal leafy greens such as kale, chard, or spinach
3 ½ oz. whole wheat pasta
Peel and finely chop the garlic. Trim and roughly chop the carrots and celery and add to a large pot with the organic vegetable stock or water.
Cut the ends off the leek, quarter it lengthways, and wash it under running water to remove soil from between the layers. Cut the leek into ¼ inch slices. Add to the pot.
Scrub and dice the potatoes and add to the pot. Add the beans, oregano, bay leaf, and plum tomatoes. Stir well, breaking up the tomatoes with the back of a spoon.
Cover with a lid and bring everything slowly to a boil, then simmer for about 30 minutes, or until the potatoes are cooked through. To check when a potato is cooked, pierce a chunk of potato with a sharp knife – if it pierces easily, it’s done.
Roughly chop the greens, then add to the pot.
Using a rolling pin, crush the pasta into pieces while it’s still in the packet or wrap in a clean tea towel. Add pasta to the pan, and cook for a further 10 minutes, or until the pasta is al dente. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Try some just before the time is up to make sure you cook it perfectly.
Add a splash more stock or water if needed.
Season to taste with pink sea salt and black pepper, then serve.