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Use tinned ham as a budget-friendly ingredient in this tasty springtime soup, serve with a crusty white bloomer and enjoy as a simple seasonal supper. See method
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Bring the stock to a simmer in a large, lidded saucepan over a medium heat. Stir in the fresh greens and the ham, simmer for 2-3 mins until the greens start to soften, then stir in the spring onions, peas and spaghetti. Bring back to a simmer, then cook, covered, for a further 8-10 mins until the pasta is cooked, and the greens are tender.
Meanwhile, mix the basil, lemon zest and juice, and olive oil in a small bowl. Swirl the favoured oil into the soup and serve with crusty bread.
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