Hearty Kale and Wholemeal Penne Soup

Heat the rapeseed oil in a large pot over medium heat. Add the finely chopped onions and grated garlic, sautéing for about 5 minutes until softened.

Add the chopped celery and diced yellow peppers to the pot. Fry for another 5 minutes, stirring in the smoked paprika during the final minute to release its smoky aroma.

Pour in the canned chopped tomatoes, dried oregano, and hot vegetable stock. Bring the mixture to a boil.

Add the wholemeal penne, trimmed green beans, and sliced cavolo nero. Return the soup to a boil, then cook over medium heat for 10 minutes until the pasta is tender.

Stir in the cherry tomatoes and chopped basil. Cook for a few more minutes until the cherry tomatoes have just burst.