Spring vegetable soup with white beans and lemon

SERVES 4

2 tbsp olive oil

1 onion, finely chopped

3 garlic cloves, finely chopped

2 ripe tomatoes, seeded and finely chopped

1.5 litres (6 cups) hot vegetable stock

100 gm (1/2 cup) orzo

400 gm canned white beans, drained and rinsed

40 gm parmesan, finely grated, plus a piece of the rind

150 gm sugar loaf cabbage, shredded

150 gm frozen peas, defrosted

12 zucchini flowers, trimmed and halved, finely chopped Finely grated rind and juice of

1 lemon Baby mint leaves and grate parmesan, to serve

1 Heat oil in a saucepan over medium heat. Add onion and garlic and sauté until tender (5-7 minutes). Add tomatoes, stir to coat, then add stock, orzo, beans and parmesan rind, and simmer until pasta is tender (6 minutes).

2 Remove parmesan rind. Add cabbage, peas and zucchini flowers and return to a simmer; stir in grated parmesan and season to taste. Add lemon rind and juice. Season and stir to combine.

Divide among bowls and serve with extra parmesan and baby mint.