Ingredients

Steps

• Heat oil in a large pan and fry onion and celery until softened.
• Add courgette, potatoes, and lemon zest then fry for 2 to 3 minutes.
• Pour in stock, bring to a boil, add lettuce and beans, and simmer 25 minutes.
• Add spinach leaves and cook for one minute.
• Whisk eggs and lemon juice together and stir constantly into the simmering soup.
• Cook for one additional minute before ladling into bowls.
• Garnish with watercress and grated pecorino cheese before serving.