Spinach Tagliardi Soup

INGREDIENTS:

• 1/3 Pack Cipriani Spinach Tagliardi

• 1 Litre Vegetable Stock, Thawed

• 1/2 Jar Dora Lentils

• 1 Large Potato, Diced

• 3 Leaves Stripped Kale

• 1 Lemon, Zested

• 1/2 Onion, Finely Chopped

• 1 Garlic Clove, Minced

DIRECTIONS:

1. Cook pasta in salted water, drain, and set aside.

2. Over low/med heat, cook onion in olive oil until soft then add lemon zest and garlic for 1 minute.

3. Add stock and potato, and simmer until potatoes are softened.

4. Add lentils and kale and cook until kale is wilted.

5. Season with salt and pepper to taste then stir in pasta. Serve with grated cheese and a few chili flakes if desired.