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Ingredients

Method

  • STEP 1

    Boil the kettle. Tip the courgette and peas into a large bowl and cover with boiling water. Cover the bowl, then leave for 3 mins until the vegetables have softened slightly. Meanwhile, re-boil the kettle and make up 600ml/1pt of stock and taste it for seasoning as this is the base of the soup.

  • STEP 2

    Drain the veg, then put back into the bowl along with the rice and spinach leaves. Pour over the hot stock, then cover and leave for another 2 mins until heated through and the spinach has wilted.

  • STEP 3

    Season to taste, then ladle the soup into serving bowls. Add a swirl of pesto, olive oil, if using, and the grated parmesan. Serve with crusty bread.

RECIPE TIPS
MAKE IT MEATY

Shred a cooked chicken breast and add to the soup with the rice.

MAKE IT ZINGY

Stir in the zest of a lemon along with the pesto.

MAKE IT DIFFERENT

Replace the rice with drained, canned cannellini beans.

Recipe from Good Food magazine, August 2005

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