Spring Vegetable Soup with Lemon | olivemagazine

Ingredients

• 2 sticks celery thinly sliced
• olive oil
• 1 tbsp butter
• 2 leeks thinly sliced
• 1 clove garlic crushed
• 1.3 litres vegetable stock
• 100g small pasta shapes
• 1 small head baby leaf greens shredded
• a small bunch basil chopped
• 1 lemon zested and juiced
• parmesan finely grated to make 4 tbsp