Half a white onion finely diced
1 medium carrot finely diced
1 large stick of celery finely diced
1 tsp Maldon salt
2 tbs olive oil plus more to serve
1 medium sized floury (chip) potato
500ml boiling water
1 chicken stock cube
1 bay leaf
2 handfuls of wholemeal macaroni
Spinach/Kale couple of large handfuls
Parmesan to serve
Heat a Le Cruset pan on #6 and add the olive oil, salt, onion, carrot and celery and fry until soft, which will be at least 5 mins. Don’t let anything brown, add more oil if you need to.
While this is cooking cut the potato in half down its longest length and then in half again like this:
Then cut into small pieces, each one about the thickness of a pound coin, like this:
Once the onion, carrot and celery are soft add the potato, stir and cook for a couple of mins in the oil. Add the boiling water, stock cube, bay leaf and a good grind of black pepper.
Cook until the potato is soft, add the pasta and stir well. Add more water if the soup is too thick. Stir every couple of mins.
If using spinach or kale, wash and shred it and add to the pan just a min before the pasta is cooked and stir well and let it wilt.
When the pasta is cooked remove the bay leaf. Add a little more water if the pasta has absorbed too much. Taste and season well with salt and pepper and if using parsley chop and add now.
Serve with olive oil drizzled on top and a grating of fresh Parmesan.