Ingredients
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1 tbsp Olive Oil
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2 Shallots
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1 Garlic
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200 g new Potatoes
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1 Courgette
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200 g young, fresh garden Peas
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100 g Orzo Pasta
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600 ml Vegetable Stock
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250 g ready-washed Spinach
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Salt
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Black Pepper
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To Serve
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Parmesan Cheese
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handful of Basil
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Olive Oil
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Crusty Bread
Directions
Packed with green vegetables and bolstered by a bit of pasta, this summery soup is a nod to the Italian classic and makes a perfect lunch on the water. You can add whatever green vegetables are available.
Steps
|
1
Done
|
Heat the oil in a large pan and soften the shallots and garlic for a couple of minutes. Add the potatoes and sauté for another couple of minutes. Then add the courgette, fresh peas, pasta and stock. |
|
2
Done
|
Cover and cook for 10 minutes. Tip the spinach into the pot, season, replace the lid and cook for another couple of minutes. Serve with a sprinkling of Parmesan, a few torn basil leaves, a drizzle of oil and some crusty bread. |
