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Export 10 ingredients for grocery delivery
Step 1
Heat the olive oil in a large saucepan and cook the leeks and celery over medium-low heat for 5 minutes or until soft. Add the carrots and the boiling stock or water and bring to the boil over high heat. Reduce heat to medium-low and simmer for 10 minutes.
Step 2
Add the zucchini, green beans and borlotti beans, and simmer for 5 minutes or until the beans are heated through and the vegetables are just tender.
Step 3
Slip the fish fillets into the soup and simmer for a further 5 minutes. Season with salt and pepper, then ladle the soup into bowls, placing the fish on top.
Step 4
Spoon a dollop of pesto on top of the fish, scatter with parsley and serve.
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