Serves 4

1 Tbsp olive oil

1 each onion, carrot, celery stalk, finely chopped

2 garlic cloves, finely chopped

500 gm finely chopped mixed greens, such as spinach, silver beet or cos lettuce

1.5 litres (6 cups) chicken stock or vegetable stock

200g fresh lasagna sheets, torn roughly

250g fresh basil

2 garlic cloves, peeled

100ml extra virgin olive oil

75g freshly grated parmesan cheese

Pinch salt and freshly ground pepper

To serve: fresh basil paste

finely grated parmesan and extra-virgin olive oil, squeeze fresh lemon juice

Method

Heat oil in a large saucepan over medium-high heat, add onion, carrot, celery and garlic and stir occasionally until very tender (6-8 minutes).

Add greens and stir occasionally until just tender (4-5 minutes), then add stock and bring to the boil.

Season to taste, add pasta and cook until al dente (1-4 minutes).

Serve hot, drizzled with basil paste and scattered with plenty of parmesan and drizzled with extra-virgin olive oil and last but not least a little squeeze of lemon juice to liven it up.