Love Your Freezer Megamix! | Jamie Oliver

By Jamie Oliver · 45 min

Ingredients

Instructions

1. Put a large casserole pan on medium heat, add 2 tablespoons of olive oil and the chopped mixed vegetables, and cook for 10 minutes, stirring now and then, until softened and caramelised.
2. For the pesto, break the Parmesan into a food processor and keep the rind aside. Add the basil leaves, discarding only the tough base of the stalks, then the peeled garlic, the pine nuts and the oil. Blitz until fairly fine, and set aside.
3. Stir the frozen peas, broad beans and broccoli into the vegetables. Add the stock and bring to the boil (let frozen ingredients melt first), then add the reserved Parmesan rind, lower the heat and simmer for 15 minutes.
4. Break the lasagne sheets into irregular pieces and stir them into the soup. Simmer for 3 minutes, until the pasta is al dente and the vegetables are soft.
5. Take out the Parmesan rind, finely chop it and stir it back into the soup. Season to taste with salt and black pepper.
6. Serve in bowls topped with a spoonful of pesto, a drizzle of extra virgin olive oil and, if using, finely grated frozen red chilli.

Summarized from Jamie Oliver's video. Watch it for the details.

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GarlicOnionCheeseParmesan cheesePeaBroccoliPine nutLasagna