Pistou Soup

By carinem25

Ingredients

• 2 tbs olive oil
• 1 leek, white part only, finely chopped
• 1 carrot, peeled, cut into 1cm cubes
• 1 large potato, peeled, cut into 1cm cubes
• 2 cups good-quality chicken or vegetable stock
• 1 tomato, peeled, seeds removed, cut into 1cm cubes
• 1 can (15oz) four-bean mix, drained, rinsed
• 2 oz thin French or thin green beans, ends trimmed, cut into 3/4 in lengths
• 1 large zucchini, chopped
• 4 tbs (1/3 cup) good-quality basil pesto
• Chargrilled bread or baguette, to serve

Details

Servings 4

Preparation

Step 1

Heat oil in a large saucepan, add leek and sweat over low heat for 1-2 minutes. Add the carrot and potato and cook, stirring, for a further minute.

Add stock and 1 cup water and bring to the boil. Reduce heat, simmer for 5 minutes, then add tomato, four-bean mix, French or green beans and zucchini. Season with salt and pepper.

Cook for a further 2 minutes, stir in half the pesto, then ladle into serving bowls.

Add a dollop of remaining pesto. Serve with bread.