Ingredients

• 1 tablespoon 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
• 2 tablespoons fresh lemon juice
• 2 tablespoons finely shredded fresh mint

Mozzarella toasties

• 4 slices white bread
• 80g (3/4 cup) coarsely grated mozzarella
• 4 slices (about 40g) prosciutto, halved

Method

• Step 1 Heat oil in a saucepan over medium heat. Add the leek and garlic and cook, stirring, for 10 minutes or until soft.
• Step 2 Increase heat to high and add the consomme and water. Bring to the boil. Add the risoni and stir until combined. Reduce heat to medium and simmer or 12 minutes or until risoni is al dente.
• Step 3 Meanwhile, to make the toasties, preheat grill on medium. Place the bread slices on a baking tray and cook under grill for 2-3 minutes each side or until toasted. Top with half the mozzarella. Top with the prosciutto and remaining mozzarella. Cook under grill for 2-3 minutes or until mozzarella melts.
• Step 4 Add the peas to the soup and cook, stirring, for 3-4 minutes or until bright green and tender. Add spinach, lemon juice and mint and stir until the spinach wilts. Ladle soup among serving bowls and serve with mozzarella toasties.