Spring meatball soup

Ingredients

For 4 servings

• •1 c. à soupe olive oil
• •2 carrots finely chopped
• •400 g can white beans drained and rinsed
• •1 l good-quality chicken stock
• •20 leftover meatballs (see below)
• •200 g leftover tomato sauce (see below)
• •200 g frozen peas
• •250 g spinach & ricotta tortellini
• •200 g spinach
• •1 lemon zested and cut into wedges
• •small handful of dill finely chopped
• •parmesan and crusty bread to serve

Method

1. 1.Heat the oil in a deep saucepan over a medium heat. Stir in the carrots and cook for 4-5 mins until they have taken on a little colour. Tip in the beans and chicken stock and bring to a gentle simmer. Add the leftover meatballs, sauce and frozen peas and let it bubble for a few minutes. Mix in the tortellini and cook for 2 mins, stirring in the spinach as they start to bob to the top. Season to taste with salt, pepper and the lemon zest.
2. 2.Sprinkle over the dill and serve with a grating of parmesan, crusty bread and lemon wedges on the side.