Started out with lots of silverbeet from my sister’s garden. Fried an diced onion in ghee, added some garlic and chilli and about a tablespoon of tomato paste and continued frying until the tomato paste looked ‘cooked’. Added about a litre of chicken stock, two tins of white beans, drained and rinsed, and a big pile of silverbeet. Brought to the boil and then simmered for an hour. Season to taste. Cooked small soup shaped pasta separately, drained and put in bowls with the soup on top. Parmesan at the table.
This could be vegetarian by using suitable stock.