Step 1

Heat oil in a large saucepan, add leek and sweat over low heat for 1-2 minutes. Add the carrot and potato and cook, stirring, for a further minute.

Step 2

Add stock and 1 cup water and bring to the boil. Reduce heat, simmer for 5 minutes, then add tomato, four-bean mix, French or green beans and zucchini. Season with salt and pepper.

Step 3

Cook for a further 2 minutes, stir in half the pesto, then ladle into serving bowls.

Step 4

Add a dollop of remaining pesto. Serve with bread.