Beef, Potato & Basil Pesto Soup - cooking recipe

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

Preparation

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