Winter Noodle Soups
You can freeze or refrigerate any leftover broth and use it later.
VEGIE NOODLE SOUP FOR THE SOUL
RECIPE / MEG THOMPSON
This recipe is based on a traditional Italian ribollita, a soup famous for the fact that you make it from ingredients you already have.
It’s comforting, fibre-rich soul food and the perfect end-of-the-week meal when you need to use up any stray bits and bobs from the fridge. Feel free to swap any of the vegies in the recipe for others you have on hand; likewise for the beans. Normally, ribollita would have day-old bread in the recipe, but I think the noodles do a good job of providing that comfort factor.
Serves: 4
2 tbsp olive oil, plus extra for serving
1 onion, peeled & diced
2 celery stalks, diced
2–3 cloves garlic, peeled & chopped
¼ tsp sea salt
½ cup chopped fresh parsley
1 tbsp chopped fresh rosemary
¼–½ tsp chilli flakes
400g tin tomatoes ½–1 bunch leafy greens like kale and silverbeet, large stems removed & leaves roughly chopped
400g tin cooked white beans (or chickpeas, kidney beans etc) rinsed & drained
2¼ cups stock or broth
1 piece parmesan rind (optional but recommended)
200g rice noodles
Parmesan cheese & sliced chilli, to serve (optional)
In large pot add oil, onion, celery, garlic and salt and cook on low–medium for 3–4 mins, until starting to soften.
Add herbs and chilli and cook for 1 min.
Add tomato, turn heat to medium and cook for another couple of mins.
Add leafy greens, beans, stock and parmesan rind if using, and bring to simmer.
Turn heat to low and cook for 20–25 mins, checking and
