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Ingredients:
• 1 leek washed and sliced very thinly
• 1 large carrot peeled and coarsley grated
• 1 large parsnip peeled and coarsley grated
• 1 large beetroot peeled and coarsley grated
• A few sticks of rainbow chard washed and shredded thinly
• 1 clove of garlic peeled and finely grated
• 50g butter and 1 dessertspoon oil
• 500ml passata
• 500ml water
• 1 glass red wine
• Salt and pepper to taste
• A pinch of sugar
• 50g tiny soup pasta or rice or macaroni cooked al dente
• 150g chorizo peeled and chopped small, and fried
• Parmesan cheese, cream and parsley to serve

Method:
• Melt the butter with the oil in a large saucepan and add the sliced leek, grated carrot, parsnip and beetroot, and sweat gently on a medium to low heat until all the vegetables have softened.
• Add the shredded chard, grated garlic, passata, water and wine, salt and pepper to tasted and a pinch of sugar, stir and simmer for about 5 minutes.
• Add the cooked pasta and simmer for another 3 minutes until the pasta has heated through.
• Serve in warmed bowls with a few bits of fried chorizo, a sprinkling of parmesan cheese, a swirl of cream and some chopped herbs and a chunk of good bread.