Spring meatball soup

• olive oil↗1 tbsp tbsp
• carrots↗2

  finely chopped

• white beans↗400g can g

  drained and rinsed

• good-quality chicken stock↗1 litre l
• leftover meatballs20

  (see below)

• leftover tomato sauce200g g

  (see below)

• frozen peas↗200g g
• spinach & ricotta tortellini250g g
• spinach↗200g g
• lemon↗1

  zested and cut into wedges

• dill↗small handful of

  finely chopped

• parmesan and crusty bread

  to serve

Step-by-step instructions

1. 1

   Heat the oil in a deep saucepan over a medium heat. Stir in the carrots and cook for 4-5 mins until they have taken on a little colour. Tip in the beans and chicken stock and bring to a gentle simmer. Add the leftover meatballs, sauce and frozen peas and let it bubble for a few minutes. Mix in the tortellini and cook for 2 mins, stirring in the spinach as they start to bob to the top. Season to taste with salt, pepper and the lemon zest.

2. 2

   Sprinkle over the dill and serve with a grating of parmesan, crusty bread and lemon wedges on the side.