Ingredients Jump to Instructions ↓

  1. 1 tbsp extra virgin olive oil

  2. 1 leek, thinly sliced

  3. 1 large courgette, diced

  4. 150 g (5 1/2 oz) French beans, cut into short lengths

  5. 2 garlic cloves, crushed

  6. 1 1/3 litres (2 1/4 pints) vegetable stock

  7. 250 g (9 oz) tomatoes, chopped

  8. 85 g (3 oz) vermicelli, broken into small pieces

  9. 2 tbsp pesto sauce pepper To serve :

  10. 4 tbsp freshly grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large saucepan. Add the leek, courgette, beans and garlic and fry over a moderately high heat for about 5 minutes or until the vegetables are softened and beginning to turn brown.

  2. Pour in the vegetable stock. Stir in the tomatoes and add freshly ground black pepper to taste. Bring to the boil, then reduce the heat and cover the pan. Simmer over a low heat for 10 minutes or until the vegetables are tender, but still holding their shape.

  3. Stir in the vermicelli. Cover the pan again and simmer for a further 5 minutes or until the pasta is al dente.

  4. Ladle the soup into bowls and add 1 1/2 tsp pesto to each. Stir, then serve, offering the Parmesan cheese separately to stir into the soup.


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