Pesto soup with zucchini and potato

By carinem25

Gluten Free

Ingredients

• 1 tbs olive oil
• 1 leek (white part only), chopped
• 1 russet potato, peeled, chopped
• 5 c gluten-free vegetable stock
• 2 zucchini, chopped
• 1/4 lb baby green beans, trimmed,cut into 3/4 in lengths
• 1 cup frozen peas
• 1/3 cup gluten-free pesto
• Shaved parmesan, to serve

Details

Servings 4

Preparation

Step 1

Heat the olive oil in a large, heavy-based saucepan over medium heat, then add the leek and cook for 2-3 minutes until softened but not coloured. Add the potato and stock and bring to the boil, then reduce heat to medium and simmer for 5 minutes. Add the zucchini, beans and peas and cook for a further 2 minutes until potato is cooked and zucchini, beans and peas are just tender. Stir in the pesto and season. Ladle the soup into bowls and serve topped with shaved parmesan.