Name: Torn pasta soup with fennel and parmesan croutons
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 1 tbps extra-virgin olive oil, plus extra for drizzling; 1 small onion, finely chopped; 1 small carrot, finely chopped; ½ celery stalk, finely chopped; 1 leek, white and light green part only, finely chopped; 250 gm finely chopped mixed greens, such as spinach, chicory and cos lettuce; 1 litre vegetable stock; 200 gm store-bought fresh lasagne sheets, torn; 1 baby fennel, shaved on a mandolin, fronds reserved; Parmesan croûtons; 20 gm butter, melted; 1½ tbsp grated parmesan; 60 gm day-old sourdough, coarsely torn

Ingredients

1 tbps extra-virgin olive oil, plus extra for drizzling

1 small onion, finely chopped

1 small carrot, finely chopped

½ celery stalk, finely chopped

1 leek, white and light green part only, finely chopped

250 gm finely chopped mixed greens, such as spinach, chicory and cos lettuce

1 litre vegetable stock

200 gm store-bought fresh lasagne sheets, torn

1 baby fennel, shaved on a mandolin, fronds reserved

Parmesan croûtons

20 gm butter, melted

1½ tbsp grated parmesan

60 gm day-old sourdough, coarsely torn

Method

1.Preheat oven to 180°C. Heat oil in a large saucepan over medium-high heat, add onion, carrot, celery, leek and garlic and cook, stirring occasionally until softened (5-7 minutes). Add greens and cook, stirring occasionally until just tender (3-4 minutes). Add stock; bring to the boil.

2.Meanwhile, for croûtons, toss ingredients in a bowl to coat, then season. Spread on an oven tray lined with baking paper and bake, stirring occasionally, until golden (8-10 minutes).

3.Add pasta to soup mixture; cook until al dente (1-2 minutes) and season. Serve soup topped with croûtons, fennel and fennel fronds. Drizzle with extra oil.

You can make the base of this soup ahead. Just reheat soup and cook pasta, then garnish with croûtons when ready to eat.
Notes

Recipe by Tamika O'Neill

Styling by Lucy Busuttil Stylist and Recipe Developer

Lucy Busuttil is an experienced food stylist and editor who has worked with leading print and broadcast brands in the food media industry in Australia for over 15 years. She also has a strong foundation as a leading chef for Michelin-starred restaurants in UK, US, France and Australia. After working as a chef for 15 years for some of the world's top restaurants, Lucy transitioned into the food media. Her vast experience and understanding of food make her styling and recipe writing uniquely accessible to her clients and their target audiences. Lucy is currently based in Sydney and works as a freelance food stylist and recipe writer, focusing on editorial, digital, and advertising content for luxury lifestyle brands. She curates beautiful editorial videos on food and drink and styles for editorial-leading food brands such as Gourmet Traveller and Delicious, as well as advertising and promotional content for some of the most renowned names in cuisine in the country.

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Ingredients

Method

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