• 3 cloves garlic
• 2 T olive oil
• 1/2 courgette (or squash)
• 1/2-1 t sea salt
• 1 can white beans (or chickpeas in a pinch)
• 1/2 cup dried pasta (ideally something small, we like shells)
• 1 1/4 C water
• 1/2 t stock powder (optional)

A super simple, super nourishing recipe using just pantry staples. Serves 1-2

Gently warm olive oil and sliced garlic on medium heat. Add sliced courgette or any other vege you’d like to add, some sea salt and cook just starting to soften, about 1 minute.

Add white beans (with most of the liquid from the can), pasta, water and stock powder. You can use any vegetarian stock (or skip it altogether and adjust salt) – we use Massel commercial strength (available online at www.gratergoods.co.nz) so this measurement is based on that.

Turn up the heat until boiling, then reduce to medium heat and simmer for 10-12 minutes, until pasta is just cooked.

Option 1. Scoop out 4-5 T of beans and liquid and blitz in a bullet.

Option 2. Use a stick blender to blend part of the soup.

Option 3. Use a fork to smash some of the beans.

(Optional extras – at this point you could blend in some frozen spinach or sprinkle some fresh herbs into the soup if you were so inclined.)

Add blended or smashed beans back into the pot, taste and season with black pepper and salt if needed. Serve with olive oil and crusty bread.