Give soups or stews an extra flavour boost with a dollop of pesto.
- Heat the olive oil in a large, heavy-based saucepan over medium heat, then add the leek and cook for 2-3 minutes until softened but not coloured.
- Add the potato and stock and bring to the boil, then reduce heat to medium and simmer for 5 minutes. Add the zucchini, beans and peas and cook for a further 2 minutes until potato is cooked and zucchini, beans and peas are just tender.
- Stir in the pesto and season. Ladle the soup into bowls and serve topped with shaved parmesan.
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