Green Minestrone Soup

Cooking time: 45 minutes
Serves: 4-6

2 tbsp LUNAIO Extra Virgin Olive Oil
1 medium brown onion (finely chopped)
2 sticks celery (finely chopped)
100g SEGGIANO Arborio risotto rice
1.5 litres vegetable stock
Zest and juice of half a lemon
100g tenderstem broccoli (chopped into bite size pieces)
100g Savoy cabbage (shredded)
100g courgette (finely chopped)
75g frozen peas
1 tbsp SEGGIANO Raw Basil Pesto plus extra to serveFresh basil and parmesan shavings to serve (optional)


1. Heat the oil in a large stockpot over a medium/low heat then add the onion, celery and a large pinch of salt. Sweat gently for 10 minutes until softened and slightly golden.
2. Stir the Arborio risotto rice into the vegetables and cook for a further two minutes. Pour in the stock along with the lemon zest and juice. Bring to the boil and then turn down to a simmer for 15 minutes. Add salt and pepper to taste.
3. Tip in the broccoli, cabbage, courgette and peas to the pan and simmer gently for a further 10-15 minutes or until the vegetables and the rice are tender. Stir in the pesto.

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