🥘 Carole’s pea and ham minestrone soup…

Ingredients:

• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 celery sticks, finely chopped
• 1 tsp hot smoked paprika
• 1.5 litre vegetable stock
• 200g lardons
• 125g small shape pasta or noodles
• 100g spring greens, shredded or kale
• 275g frozen peas
• 1/2 lemon, zested and juiced
• Large handful basil leaves, torn
• 50g parmesan, finely grated

Step by step:

1. Heat the oil in a large pan over a low heat and fry the lardons, onion and celery for 10min, until softened.

2. Add the stock and bring up to a boil (approx 5 mins).

3. Stir in the pasta and cook for another 10 mins, to al dente, adding the spring greens and peas for the final 3 minutes of cooking.

4. Add the lemon zest and juice, basil and most of the Parmesan to the pan. Check seasoning. Ladle into 4 bowls and sprinkle over the remaining Parmesan