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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) Massel chicken style liquid stock (see Notes)
1 tomato, peeled, seeds removed, cut into 1cm cubes
420g can four-bean mix, drained, rinsed
50g thin French beans or thin green beans, ends trimmed, cut into 2cm lengths
1 large zucchini, chopped
4 tablespoons (1/3 cup) basil pesto
Chargrilled bread or baguette, to serve

Method

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.
Step 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.
Step 3 Cook for a further 2 minutes, stir in half the pesto, then ladle into serving bowls.
Step 4 Add a dollop of remaining pesto. Serve with bread.

Pistou soup

How to make Pistou soup

Ingredients

Method