This is adapted from another Joe Wicks recipe, the ingredients are pretty much the same but the amounts are different and serve 4 to 6 people.
2 large onions finely chopped
4 carrots, chopped to small pieces
4 celery stalks sliced finely
4 large vine tomatoes, chopped
1 x 400g tin diced tomatoes
400g kale, chopped finely
3 vegetable stock cubes
1.5 litres boiling water
1 x 400g tin borlotti beans
200g sweet potato chopped small
4 teaspoon dried oregano
Salt and pepper to taste
In a large deep saucepan add a little olive oil 3 to 4 teaspoons on medium heat and add the onions, carrots and celery.
Cook for 5 minutes until the onion becomes translucent then add the chopped vine tomatoes, oregano, stock cubes, tinned tomatoes, sweet potato, borlotti beans and boiling water. Simmer for 25 minutes until the carrots are soft. Add the macaroni and increase the heat to medium.
Cook until the pasta still has a little bite al dente and then add the chopped kale.
Season with salt and pepper and serve hot.
Great to make in advance and store in the fridge for 5 days or freeze when completely cooled.