Green minestrone soup with kale and lemon

Prep 0 h : 15 m
Cook 0 h : 25 m


  • 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

    1 egg

    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.