This is store-bought soup made supper: a tin of meatballs and penne gets leafy depth and garlic brightness on the stovetop in twenty minutes. It stretches into two proper bowls and tastes like you simmered it yourself.

Serves 2. 20 minutes, 10 at the stove.

About 190 calories a serving, 11 g protein, 3 g carbohydrate, 15 g fat. From USDA figures for 71% of the ingredients; amounts are the recipe's.

Cook mode

1. Mince 3 garlic cloves. Heat 1 tablespoon oil in a pot or large saucepan over medium heat until shimmering, then add the garlic and cook for 30 seconds until fragrant.
2. Pour the entire can of soup, meatballs, and penne into the pot and bring to a gentle simmer, stirring once or twice. Let it cook while you prepare the greens.5 min
3. Roughly chop 3 cups of spinach or kale. When the soup is steaming, add the greens and stir until they wilt into the broth, about two minutes.2 min
4. Taste the soup and adjust with 1/4 teaspoon salt and 1/4 teaspoon pepper, or to your preference. Ladle into two bowls and serve with crusty bread for dipping.

Note Swap the greens for any sturdy vegetable: celery, carrots, or zucchini work well. Leftovers keep refrigerated for three days; thin with broth when reheating. Serve with bread or over rice to stretch it further.