Ingredients | Serves 4 

2 tbsp olive oil

1 white onion, diced

3 cloves garlic, sliced 

300g swiss chard (or spinach) 

200g fresh tomatoes, quartered (or 1 tin tomatoes)

2 tbsp tomato puree 

2 tsp oregano or thyme

2 bay leaves 

1 whole dried chilli (optional)

1.5L chicken stock

Approx. 100g spaghetti or minestrone

1 tin white beans, drained

Juice of 1 lemon (or to taste)

Salt & pepper

Serve with extra virgin olive oil, parmesan & crusty bread

Method

1. Place a large pot or a dutch oven on a medium low heat and add the olive oil followed by the onions and a pinch of salt. Let the onions sweat for a couple of minutes before stirring in the swiss chard stems and garlic. Place the lid on the pot and let this cook for 2 minutes. 

2. Stir in the tomato paste followed by the fresh/ tinned tomatoes and let this cook for two minutes, whilst stirring. 

3. Add the oregano (or thyme/ rosemary, bay leaves and chilli. Pour in the chicken stock and bring to a simmer. Season generously with salt and pepper then return the lid and simmer gently for 10 minutes. 

4. Add the pasta followed by spinach, give everything a stir and return the lid. 

5. Cook for 5 minutes before adding the beans and lemon juice.  

6. Once the pasta is cooked remove from the heat and serve in bowls with a drizzle of oil, plenty of parmesan and some warm crusty bread.