Green minestrone soup with kale and lemon
1 tbsp olive oil
4 stalks celery, diced
2 courgettes, diced
3 spring onions, finely sliced
⅓ bunch parsley, leaves and stems separated, chopped
4 cloves garlic, crushed
1 tsp dried Italian herbs
2 litres vegetable stock
200g kale leaves, vein discarded, shredded
1 cup frozen baby peas
¾ cup risoni
¼ cup parmesan, plus extra to serve
Lemon wedges to serve
In a large saucepan, heat oil on high. Sauté celery, courgette, onion, parsley stems, garlic and herbs for 2-3 mins until tender.
Stir in stock, then bring to the boil. Reduce heat to low and simmer, covered, for 10 mins.
Add kale, peas and risoni. Simmer, covered, for 8-10 mins or until risoni is al dente. Season to taste.
In a jug, whisk egg with parmesan. Swirl through soup in a thin stream. Serve soup sprinkled with extra parmesan and parsley leaves. Accompany with lemon wedges.
Tip: Silverbeet or baby spinach can be used in place of kale.