Italian Vegetable Soup

Serves 4

Prep: 10 mins

Cook: 15 mins

cals per serving: 325 fat

fat per serving: 10g

1 tbsp olive oil

1 leek, washed well and thinly sliced

2 cloves garlic, crushed

1.4 litres (2 ½ pints) vegetable stock

2 small courgettes, thickly sliced

115 g (40z) fine green beans, chopped

4 large tomatoes, chopped

25g (1 oz) spaghetti, broken into short lengths

1 x 420g can borlotti beans, drained

4 tbsp of pesto (shop bought is fine)

4 tbsp freshly grated parmesan

Heat the oil in a pan. Fry and leek and garlic for 2-3 mins Pour in stock, bring to boil and add courgettes, beans, tomatoes and spaghetti. Simmer for 10 mins. Stir in borlotti beans with 3 tbsp pesto and cook for 2 mins. Ladle into bowls, top with pesto and parmesan. (To reduce the fat in this recipe omit the pesto and the parmesan).

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