INGREDIENTS

  • 1 leek , pale section only, thinly sliced
  • 1 small potato , peeled, and chopped (125g)
  • 1 1/2 cups beef stock (375ml, made from stock cubes)
  • 1 small zucchini , chopped (60g)
  • 50 g green beans , topped, halved
  • 100 g filet of beef , thinly sliced across the grain
  • 1 tablespoon of bought basil pesto

DIRECTIONS

  1. Heat a small saucepan over medium heat.
  2. Spray with oil.
  3. Add leek and potato and cook, stirring for 2 minutes.
  4. Add the stock and simmer, uncovered, for 10 minutes
  5. Add the zucchini and beans and simmer for a further 3 minutes or until tender.
  6. Taste and season with salt if needed.
  7. Add the beef.
  8. Remove from heat.
  9. Set aside for 1-2 minutes.
  10. Ladle the soup into a serving bowl.
  11. Add the pesto.
  12. Serve.