Greeneroni Soup

Serves 4 Prep Time: 30 Minutes


  • 2 tbsp olive oil
  • 6 spring onion, finely sliced
  • 4 stick celery, finely sliced
  • 2 cloves garlic, finely sliced
  • 1 large courgette, diced into 1cm pieces
  • 1ltr fresh veg or chicken stock
  • 150g small pasta
  • 150g frozen garden peas
  • For the grilled cheese:
  • 100g broccoli , finely chopped
  • 150g Cheddar, grated
  • 100g Gruyere, grater
  • 8 slices white sourdough
  • 100g unsalted butter, Softened
  • 2tbsp Dijon mustard
Heat the oil in a saucepan and gently fry the spring onions, celery, garlic and  courgette for 10 minutes. Season well and add the stock. Bring to the boil then add  the pasta and cook for 10 minutes. Stir through the peas and cook for a minute or  two more. Season to taste.    
Meanwhile, set your finely chopped broccoli to one side. Mix the two cheeses  together. Heat an ovenproof frying pan or griddle over a high heat. Butter both the  inside and outside of your bread slices and spread the inside with dijon. Layer up 4  of the slices with cheese, broccoli and then a little cheese again. Top with a second  slice
Put in the hot pan and press down firmly with a spatula. Cook until golden on one  side then flip and cook further until melted and golden. Cut in half and serve with  the soup.