'Green bits' farfalle pasta soup 

On the classic cold day I absolutely do not want to go out, let alone go shopping. So I prepare this quick soup with what I have at home, a couple of slices of toast and it's done! What goodness! A colorful concentrate of health, vitamins and minerals...

Ingredients (serves 6-8)

2 tablespoons extra virgin olive oil

3 cloves of garlic, minced

1 medium chopped blond onion 

1 bay leaf 

salt, pepper

4 tomatoes, seeded and chopped 

2 chopped carrots

8 cups water 

1 bunch of chard (about 340 g) coarsely chopped

1/2 bunch of escarole (about 230 g) cut off the stems and coarsely

chopped 

230 g of pasta Farfalle

110 g of baby spinach

grated vegan cheese, parmesan type

HOW TO PREPARE

Heat the oil in a large pot over medium heat, then add garlic, onion, bay leaf, salt and pepper and cook, stirring often, until caramelized (about 15 min), then add the tomatoes and cook until most of the liquid is released and absorbed (about another 5 min), finally add the carrots and water and bring to a boil checking that nothing sticks to the bottom of the pot. Add the chard, escarole and pasta, reduce the heat, cover and let simmer until the broth is tasty and the vegetables and pasta are tender (about 15 min), finally add the spinach and season with salt and pepper. Remove the bay leaf, garnish with vegan Parmesan cheese and serve.