You will need… a heavy base saucepan

Ingredients for 4 as a starter

• 2 tablespoons extra virgin olive oil
• 2 rashers unsmoked back bacon – finely chopped (optional)
• 1 medium onion – finely chopped
• 2 medium carrots – finely chopped
• 1 parsnip – finely chopped
• 1 stick celery – finely chopped
• 75g (3oz) fine green beans – cut into thirds
• 75g (3oz) sugar snap peas – halved diagonally
• 75g (3oz) spring greens – finely shredded
• 1 fat clove garlic – peeled & crushed
• 1 tablespoon fresh chopped thyme
• 2 tablespoons of fresh chopped parsley
• 1¼ pints of good quality chicken or vegetable stock
• small ‘conchigliette’ pasta (optional)
• parmesan to serve

Start by frying your bacon until crisp, if you are including it, in the olive oil. Then add the onion, garlic, thyme, carrots, celery and parsnip. Stir occasionally and cook until softened (approx 8-10 mins). Add the fine beans, greens, sugar snaps and hot stock. Season well with salt & pepper, then simmer for a further 5-10 minutes, ensuring the vegetables do not lose their bite. Stir in the fresh parsley and serve. Sprinkle on a generous serving of parmesan and tuck in.

If you want to turn this soup into something heartier, perhaps to enjoy as a main course, then add some conchigliette or similar small pasta, but be sure to par-cook it before adding it to the soup.