Adding Cannellini beans will increase fibre and make you feel fuller

• 2 leeks, washed and chopped
• 100g green beans, cut into lengths
• 1 large courgette, diced
• 1.2L hot vegetable stock
• 3 vine-ripe tomatoes
• 400g can cannellini beans
• 1 nest vermicelli noodles

For the pesto

• 25g pack fresh basil
• 1 garlic clove, crushed
• 25g pistachio nuts
• 2 tbsp olive oil

1. Heat olive oil on a medium heat in a medium pan and fry the leeks until softened.
2. Add green beans and courgette, then pour in vegetable stock and season to taste. Cover and simmer for 5 mins.
3. Meanwhile, to make the pesto: put the basil, garlic, pistachios and ½ tsp salt in a food processor and blitz until smooth.
4. In the soup pan, stir in tomatoes, cannellini beans and vermicelli, and then simmer for 5 mins until the veg is tender.
5. Stir in half the pesto. Ladle into bowls and serve with a dollop of pesto spooned on top.

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