Spring vegetable soup with basil pesto - Good Food Middle East

Ingredients

• 1 tbsp olive oil
• 2 leeks, washed and chopped
• 100g green beans, cut into lengths
• 1 large courgette, diced
• 1.2l hot vegetable stock
• 3 vine-ripe tomatoes, deseeded and chopped
• 400g can cannellini beans
• 1 nest vermicelli (about 35g)
• 25g pack basil
• 1 garlic clove, crushed
• 25g pistachios nuts
• 25g vegetarian parmesan -style cheese, (we used Twyneham Grange, available from Sainsbury’s)
• 2 tbsp olive oil