A wholesome, springtime, green version of the traditional tomato-based soup. Feeds 4.
- 1 tbsp butter
- 1 leek, washed and finely chopped
- 1 clove garlic, minced
- 800ml veg stock
- 200g mini soup pasta shapes
- 150g green beans, cut into 1 cm pieces
- 100g frozen peas, defrosted (just pour some hot water over them)
- 100g spinach, chopped
- 1 tin haricot beans, drained and rinsed
- Salt and pepper
- Squeeze of lemon
- 4 heaped tsp pesto
- Handful pinenuts, toasted
- Parmesan, grated
- Melt the butter in a large pan
- Add the leek and garlic, and cook over a low heat until soft and translucent
- Pour in the stock, bring to the boil, season and add the pasta and green beans
- Bring back to the boil and cook at a bubble for 5 mins
- Add the peas, spinach and haricot beans. Cook for another 2 mins. Add a bit of boiling water if all the liquid has disappeared
- Once piping hot, add a squeeze of lemon, taste and adjust the seasoning
- Serve in deep bowls topped with a tsp of pesto, a sprinkle of pine nuts and a small cloud of parmesan
Use other greens if you have them – diced courgette, broad beans, baby kale. Bring your steaming soup to the table with a loaf of fresh bread for dunking. This will make everyone happy.
Sophie cooks 