Plump butter beans, tender quinoa, and leafy cavolo nero bring texture to this tomato soup brightened with lemon and laced with chilli. Simple and rustic, you can also throw in any extra veg you have on-hand.
Cut green top from leek and discard. Halve leek lengthwise, rinse under cold water and finely slice. Crush garlic. Heat oil in a large saucepan over medium heat. Add leek and garlic and cook, stirring occasionally, for 7 minutes or until softened.
Add cherry tomatoes, stock cube and 1 litre (4 cups) water to saucepan. Drain butter beans and add to pan. Stir to combine and bring to a simmer.
Add quinoa and rosemary and continue to cook, stirring occasionally to prevent quinoa sticking to base of pan, for 20 minutes or until quinoa is cooked and soup has thickened slightly.
Pull cavolo nero from stems and tear into small pieces. Add to soup and cook, stirring occasionally, for 7 minutes or until wilted and tender.
Zest lemon, then cut in half. Juice half the lemon and cut remaining half into wedges. Add zest and juice to soup with chilli flakes and season well with salt and pepper.
Divide soup between bowls and serve with lemon wedges.