Photo: Marina Oliphant
Have your say
Ingredients
- 3 tbsp olive oil
- 2 leeks, finely sliced
- 200g carrots, roughly diced
- 2 celery stalks, finely sliced
- 200g potatoes, roughly diced
- 2 zucchini, sliced and halved
- 750ml vegetable stock or boiling water
- 100g fine green beans, sliced
- 100g podded broad beans
- 400g canned white beans, drained
- sea salt and pepper
- 2 tomatoes, seeded and diced
- 100g peas
- 4 dsp pesto
- extra virgin olive oil for serving
- basil leaves for serving
- parmesan for grating
Method
Heat the olive oil in a fry pan and sweat the leeks, carrots and celery over gentle heat until the leeks soften. Add the potato and zucchini and sweat for 5 minutes.
Add the vegetable stock or water, and bring to a simmer. Add the green beans, broad beans and white beans and simmer for 15 minutes.
Season well, add the tomatoes and peas and simmer for 5 minutes or until all is tender. Place a tablespoon of pesto in each shallow soup bowl and spoon on the pistou, stirring gently to distribute. Drizzle with extra virgin olive oil, scatter with basil leaves and parmesan and serve hot.
Advertisement 
Reviews
Be the first to write a review.
New user? Sign up
Write a review
You are logged in as [Logout]
All information entered below may be published.
Thank you
Your review has been submitted for approval.
Reviews are moderated and are generally published if they are on-topic and not abusive.