1In a large saucepan, heat oil on high. Saute celery, zucchini, onion, parsley stems, garlic and herbs 2-3 mins until tender.
2Stir in stock, bring to the boil. Reduce heat to low and simmer, covered, 10 mins.
3Add kale, peas and risoni. Simmer, covered, 8-10 mins until risoni is al dente. Season to taste.
4In a jug, whisk egg with parmesan. Swirl through soup in a thin stream. Serve soup sprinkled with extra parmesan and parsley leaves. Accompany with lemon wedges.
Tip: Silverbeet or baby spinach can be used in place of kale.
Photo: John Paul Urizar/Bauer