Categories: not tried,spring,healthy supper

Ingredients

• 1 tbsp essential Waitrose olive oil
• 1 essential Waitrose leek, sliced
• 1 essential Waitrose celery stick, sliced
• 1 essential Waitrose carrot, peeled and diced
• 150g essential Waitrose spring greens, stalks discarded, leaves roughly chopped,
• 500ml vegetable stock
• 50g essential Waitrose amori pasta
• 75g essential Waitrose garden peas
• 1 tbsp lemon juice
• 25g essential Waitrose parmigiano reggiano, shaved

Directions

1. Heat the oil in a large saucepan over a medium heat. Add the leek, celery and carrot; cover and cook for 5 minutes. Stir in the spring greens, then add the stock and 250ml water; bring to the boil. Add the pasta and simmer for 6 minutes.

2. Add the peas to the pan and cook for another minute, then stir in the lemon juice and season. Divide the soup between 2 bowls and top with the shaved parmigiano reggiano.

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