SERVES 4 PREP AND COOK TIME 1 HOUR 10 MINUTES
¼ cup (60ml) extra virgin olive oil 1 medium (150g) brown onion, chopped finely 3 cloves garlic, chopped 1 medium (120g) carrot, chopped coarsely ¼ cup (70g) tomato paste 2 medium (300g) tomatoes, chopped 1.5 litres (6 cups) vegetable stock 200g pumpkin, chopped coarsely 1 medium (250g) parsnip, chopped coarsely 1 small (90g) zucchini, chopped coarsely 400g can cannellini beans, drained, rinsed 3 cups (100g) trimmed, chopped kale or cavolo nero
1 Place a large saucepan over mediumhigh heat. Once hot, add the oil and cook the onion for 3 minutes or until soft. Add the garlic and carrot, and continue to cook for another 5 minutes. 2 Add the tomato paste; cook for 1 minute. Stir in the tomato, stock, pumpkin and parsnip. Bring to a rapid simmer, then turn the heat down to a gentle simmer and allow to cook for 40 minutes. 3 Add the zucchini and beans to the pan and cook for a further 10 minutes. Stir in the kale and cook for a further 1-2 minutes or until wilted. Season to taste with sea salt flakes and freshly ground black pepper. 4 Serve the soup in warmed bowls drizzled with a little extra virgin olive oil, if desired.
Suitable to freeze and microwave.