Vegetable soup with fragrant pesto | Reader's Digest Australia

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 leek, white part only, thinly sliced
• 1 large zucchini, diced
• 150 g green beans, cut into short lengths
• 2 cloves garlic, crushed
• 1.25 litres vegetable stock
• 250 g tomatoes, chopped
• 85 g vermicelli, broken into small pieces
• 2 tablespoons pesto
• pepper
• ⅓ cup (35 g) freshly grated parmesan