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Pea & spinach risoni soup with mozzarella toasties
Pea & spinach risoni soup with mozzarella toasties
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Double up on the irresistible cheesy prosciutto toasties to keep everyone happy.
Ingredients:
  • 18.20 gm olive oil
  • 1 leek, pale section only, ends trimmed, washed, thinly sliced
  • 2 garlic cloves, crushed
  • 2 x 500ml ctns chicken consomme
  • 750ml (3 cups) water
  • 105g (1/2 cup) risoni
  • 230g (1 1/2 cups) frozen baby peas
  • 50g baby spinach leaves
  • 42.00 gm fresh lemon juice
  • 40.00 ml finely shredded fresh mint
  • 4 slices white bread
  • 80g (3/4 cup) coarsely grated mozzarella
  • 4 slices (about 40g) prosciutto, halved
Instructions:
  • In a saucepan over medium heat, sauté leeks and garlic in oil for 10 minutes until softened, stirring occasionally.
  • Turn up the heat, pour in the consomme and water, and bring to a boil. Mix in the risoni until fully incorporated. Lower the heat to medium and simmer for about 12 minutes, or until the risoni is al dente.
  • Preheat the grill to medium heat. Place the bread slices on a baking tray and grill for 2-3 minutes on each side until toasted. Layer half of the mozzarella on the toasted bread slices, top with prosciutto, and then the rest of the mozzarella. Grill for an additional 2-3 minutes until the mozzarella is melted.
  • Stir in the peas and cook for 3-4 minutes until they are bright green and tender. Add spinach, lemon juice, and mint and stir until the spinach wilts. Serve the soup in bowls with mozzarella toasties on the side.

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