Green pesto minestrone

• olive oil↗2 tbsp tbsp
• large onion↗1

  finely chopped

• celery sticks↗2

  finely chopped

• vegetable stock↗1.4l l
• small lemons↗2

  zested and juiced

• orzo↗170g g
• frozen peas↗120g g
• frozen spinach↗250g g
• pesto↗50g g
• garlic flatbreads

  to serve (optional)

• parmesan↗60g g

  (or vegetarian alternative), grated

Step-by-step instructions

1. 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.

2. 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.