River Cottage

Warm the stock in a saucepan.

Check the seasoning then add more salt and pepper if necessary.

Bring to a rolling boil, then add the spaghetti and cook until almost al dente (about 8 mins).

Add the kale and simmer until tender.

Serve the broth in hot soup bowls.

This recipe is one of hundreds of new recipes which can be found in the book which inspired the series, Hugh's Three Good Things.

LINKS

• Challenge Hugh and win a £2,000 River Cottage bundle
• Want more? Go to Hugh's Scrapbook at Channel 4