Tricolore soup

This Italian style soups is one of my favourite go to lunches during these cold winter months. I usually make a big batch so it will last all week and is super cheap! Start by heating up a large pan and bring the chicken stock to a simmer. Randomly chop up the tomatoes into random pieces and add these to the soup. Also add the seasonings; the Italian spice blend, chili and salt. Let the soup simmer once again before throwing in the beans. First rinse the beans under some cold water. If you don't, all the starches from the canned beans will bind the soup into an almost sauce like consistency. Once the beans are added cook the soup for 10 minutes while you start prepping the final ingredients. Slice the spinach and basil, add these to the soup just before serving. This way they will wilther yet won't turn into mush. Spoon the cottage cheese on top once you serve the soup. Keep some extra on the table just in case someone prefers an extra scoop. This add a creamy, silky texture to the soup which makes it that little bit more decadent. Perfect for any time of the day actually.

Ingredients: 250 ml of chicken stock, 250 grams of plum tomatoes, 100 grams of cottage cheese, 100 grams of spinach, 75 grams of Cannelini beans, 15 grams of fresh basil, 1 tablespoon of Italian herbs, 1 teaspoon of chili flakes, 1 teaspoon of garlic salt