Green pesto minestrone

 A generous grating of parmesan balances the citrus in this fresh, healthy pesto soup. A simple veggie supper you can serve with fluffy garlic flatbreads.

Ingredients

    2 tbsp olive oil

    1 large onion, finely chopped

    2 celery sticks, finely chopped

    1.4l vegetable stock

    2 small lemons, zested and juiced

    170g orzo

    120g frozen peas

    250g frozen spinach

    50g pesto

    garlic flatbreads, to serve (optional)

    60g parmesan (or vegetarian alternative), grated

Method

    STEP 1

    Heat the oil in a large saucepan, add the onion, celery and a pinch of salt, and fry for 8 mins until soft. Add the stock with the zest and juice of the lemons, and season. Stir in the orzo and cook for 5 mins, then add the peas and spinach, and cook for a further 5 mins. Swirl though the pesto and season.

    STEP 2

    Heat the flatbreads, if using, following pack instructions. Ladle the soup generously into bowls and top with a handful of parmesan. Serve with the flatbread to dip.

By Esther Clark