Spring vegetable soup with basil pesto

• olive oil↗1 tbsp 1 tbsp
• leeks↗2 2

  washed and chopped

• green bean↗100g 100g

  cut into lengths

• large courgette↗1 1

  diced

• hot vegetable stock↗1.2l 1.2l
• vine-ripe tomatoes↗3 3

  deseeded and chopped

• can cannellini bean↗400g 400g
• nest vermicelli↗1 1

  (about 35g)

• pack basil↗25g 25g
• garlic clove↗1 1

  crushed

• pistachio↗25g 25g

  nuts

• vegetarian parmesan↗25g 25g

  -style cheese, (we used Twyneham Grange, available from Sainsbury’s)

• olive oil↗2 tbsp 2 tbsp

Step-by-step instructions

1. 1

   Heat the oil, then fry the leek until softened. Add the green beans and courgette, then pour in the stock and season to taste. Cover and simmer for 5 mins.

2. 2

   Meanwhile, make the pesto: put the basil, garlic, nuts, Parmesan, oil and ½ tsp salt in a food processor, then blitz until smooth.

3. 3

   Stir the tomatoes, cannellini beans and vermicelli into the soup pan, then simmer for 5 mins more until the veg are just tender. The soup and pesto can now be chilled for up to a day.

4. 4

   Reheat the soup, if necessary, then stir in half the pesto. Ladle into bowls and serve with the rest of the pesto spooned on top. Eat with chunks of crusty bread.