|Pumpkin and cavalo nero soup
|1 or 2||garlic cloves, peeled and minced|
|a dribble||olive oil|
|750 ml||home-made vegetable stock|
|300 g||butternut pumpkin, peeled and diced into 1 cm cubes|
|10 leaves||cavalo nero, stems removed, chopped quite finely|
|1 cup||stelline pasta|
|sea salt and black pepper|
Heat the garlic in a few drops of olive oil - no more - for 1 or 2 minutes until it is just hissing and aromatic. Add the pumpkin and stock and bring to the boil. Simmer for 10 minutes, then add the cavalo nero. Keep simmering for another 5 minutes, then add the stelline. Stir well for a couple of minutes or the pasta will stick. Cook until the pasta is al dente, about 4 minutes. The pumpkin will be getting ragged at the edges, thickening the soup a little. Season to taste, then serve in bowls, and grate parmesan over as you eat.
This could be made with other greens, like curly kale, spinach or young chard - just adjust the cooking times as appropriate. If you want a thicker soup, you can remove a cup or so of the soup at the end and puree in a food processor, then return to the pan and stir in.