Greeneroni soup with grilled cheese toasties

Ingredients

• 1½ tbsp (30 ml) olive oil
• 6 spring onions, finely sliced
• 4 sticks celery, finely sliced
• 2 cloves garlic, finely sliced
• 1 large zucchini (courgette), diced into 1 cm pieces
• 1 litre fresh veg or chicken stock
• 150 g small pasta
• 150 g frozen garden peas

Grilled cheese toasties

• 150 g Cheddar, grated
• 100 g Gruyere, grater
• 8 slices white sourdough
• 100 g unsalted butter, Softened
• 1½ tbsp Dijon mustard
• 100 g broccoli, finely chopped

Instructions

1. Heat the oil in a saucepan and gently fry the spring onions, celery, garlic and zucchini (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.
2. Meanwhile, for the cheese toasties, 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 mustard. Layer up 4 of the slices with cheese, broccoli and then a little cheese again. Top with a second slice of bread.
3. Put toasties 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.