This soup is a real crowd-pleaser, elegant and completely delicious. Serve it with a dollop of pesto for a real Italian feel.
- 1 large courgette
- 2 small leeks
- 100g green beans
- 3 large tomatoes
- 400g cannellini beans
- 35g vermicelli pasta
- 1.2 litres vegetable stock
- Salt and pepper
- Olive oil
Finely chop the leeks by quartering them and then dicing them. Roughly chop the tomatoes, removing the skins and seeds, and dice the courgette.
Heat a little bit of olive oil in a frying pan and fry the leeks until soft, around 7 minutes.
Add the green beans and courgette, then cover them with stock and simmer the dish for around 5 minutes. Season well.
Add the tomatoes, cannellini beans and vermicelli pasta to the soup and season it again. Cook for five minutes more, until the pasta is tender.