2 tbsp olive oil
2 medium carrots, roughly chopped
1 large red onion, coarsely chopped
1 head of celery, coarsely chopped, keeping the leaves
3 cloves of garlic, peeled and chopped
1kg Swiss chard, leaves shredded and stalks roughly chopped
a good handful of parsley, finely chopped
400g can peeled plum tomatoes, drained of most of their juices, roughly chopped

1kg cavolo nero, stalks removed, leaves shredded (or savoy cabbage)
400g can cannellini beans, drained and rinsed
800ml boiling chicken or vegetable stock
Handful of thyme and Rosemary chopped
1 bunch of basil
freshly grated parmesan, or vegetarian alternative
extra-virgin olive oil, for drizzling

This is natures multi vitamin/mineral as well as anti-bacterial and anti-viral. This is a wonderful winter warmer with vegetable protein, fibrous carb and an abundance of vegetables to support immunity, energy, skin and gut health.
Heat the olive oil in a large saucepan and slowly fry the carrots, onion and celery until soft and dark. This will take about 20 minutes but it’s worth it – the slow cooking gives a lovely taste. Add the garlic, chard stalks and half the parsley, and stir to prevent sticking. Stir in the tomatoes and cook for 10 minutes or until reduced.
Add in the beans and stock and simmer for 25 minutes.
Add the Swiss chard and cavolo nero and blanch briefly so they remain green and crisp. Stir through the herbs.
Add your cooked brown rice pasta to each bowl and then label the soup over the top.
Serve hot with Parmesan and a drizzle of extra virgin olive oil.