@bielunele: nourishing vegetable soup I cook intuitively so I can’t give you exact amounts, use the video as a guide and adjust to what feels right for you 1. Melt butter in a large pot over medium heat. Add the white part of spring onions and sauté until soft 2. Add chopped carrots, celeriac, parsley root and garlic. Sauté for a few minutes 3. Add peeled and chopped fresh tomato and sauté briefly 4. Pour in a splash of dry white wine and let the alcohol evaporate 5. Add vegetable broth or water, passata or tomato purée. Season with salt and pepper 6. Simmer until the vegetables are almost completely tender 7. Meanwhile, cook your pasta separately, I used corn pasta but any works. Drain and reserve the pasta water and add to the soup for extra body 8. Add chopped curly kale, cooked beans and simmer for a few minutes 9. Add the green part of the spring onions and fresh parsley. Cook for just one minute and remove from heat Serve with pasta or toasted garlic bread

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