Dinner Recipe Pistou soup

Dinner Recipe Pistou soup

Ingredients:

• 2 tablespoons 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 (500ml) good-quality chicken or vegetable stock


• 1 tomato, peeled, seeds removed, cut into 1cm cubes


• 420g can four-bean mix, drained, rinsed


• 50g thin French or thin green beans, ends trimmed, cut into 2cm lengths


• 1 large zucchini, chopped


• 4 tablespoons (1/3 cup) good-quality basil pesto


• Chargrilled bread or baguette, to serve

Instructions:

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.


2. 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.


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


4. Add a dollop of remaining pesto. Serve with bread.