1 Bunch kale, washed, leaves cut into bite size
2 Medium carrots, cut into bite size
2 Stalks of celery, cut into bite size
1 bunch brocollini, cut into bite size
1 punnet cherries tomatoes, halves
1 Pkt of macaroni
Water for cooking macaroni
1 can Heinz beef and vegetables stew in red wine soup
2 Tbs minced garlic
1 c red wine
1 c water
Granada Parmesan and Mozzarella grated cheese
Preheat oven 180 degrees C. Heat frying pan on medium high, add oil and garlic; stir fry until fragrant. Then add in kale fry for 5 minutes.
Meanwhile pour macaroni in to microwave safe bowl and add enough water and a pinch of salt; cook on high for 15-18 minutes until al dente. Remove from microwave and drain, and set aside until needed.
Then add in carrot fry further 4-6 minutes. Next add celery and fry for 4 minutes. Now add in tomatoes and red wine. Toss vegetables around to coat in wine. Now pour in the macaroni and mix well to coat in wine and vegetables for 2 minutes.
Remove from frying pan and pour into a casserole dish. Sprinkle some cheese. Pour in the can soup with water and mix well. Then sprinkle more cheese to cover the cooked macaroni beef and vegetables. Bake in oven 35 minutes until cheese melted and golden brown.
Serve with side salads or red wine.