Place a large casserole pan on a medium heat. Drizzle in 2 tablespoons of olive oil, stir in the chopped mixed veg and cook for 10 minutes, until softened and caramelised, stirring occasionally.For the pesto, break the Parmesan into a food processor (keeping the rind for later). Rip in the basil leaves, discarding only the tougher base of the stalks. Peel and add the garlic, tip in the pine nuts and pour in the oil. Blitz until fairly fine in consistency, then put aside for later.Stir the frozen peas, broad beans and broccoli into the veg pan. Add the stock and bring it up to the boil (allow it to melt first if you’re using frozen), then add the reserved Parmesan rind, reduce the heat to low and simmer for 15 minutes.Erratically snap in the lasagne sheets, stir through the soup, then simmer for 3 minutes, or until the pasta is al dente and the veg has softened.Remove the softened Parmesan rind to a board, then finely chop it and stir through the soup – it’ll add an incredible depth of flavour. Taste, then season to perfection with salt and black pepper.Divide between bowls, then dollop over a little pesto (see leftover tip), drizzle with extra virgin olive oil and finely grate over as much frozen red chilli as you dare, if using.