Categories: October, soup

Ingredients

• 2 tbsp olive oil, plus extra for brushing
• 1 leek (white part only), finely chopped
• 1 carrot (about 150g), diced
• 1 large potato (about 350g), diced
• 500ml hot vegetable stock
• 1 tomato, peeled, deseeded and diced
• 400g mixed beans, drained and rinsed
• 50g fine green beans, trimmed and cut into 2cm lengths
• 1 large courgette (about 200g), diced
• 4 tbsp fresh green pesto
• slices of bread or baguette

Directions

1. Heat the olive oil in a large saucepan over a low heat. Add the leek, cover, and sweat for 5 minutes, stirring occasionally. Add the carrot and potato, increase the heat and cook, stirring, for 1 minute. Add the stock and 250ml water and bring to the boil. Reduce the heat slightly and simmer for 5 minutes.

2. Add the tomato, mixed beans, green beans and courgette to the pan. Bring to the boil, then reduce the heat and simmer for 5-10 minutes, until the vegetables are just tender. Stir in half the pesto and season to taste.

3. Heat a griddle pan. Brush the bread with olive oil. When the griddle is hot, add the bread slices and lightly char. Turn over and griddle the other side.

4. Ladle the pistou soup into serving bowls. Divide the remaining pesto between each one and serve with the chargrilled bread.

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