Vegetable Pesto Soup - cooking recipe

Ingredients

1 None leek, roughly chopped
2 stalks celery, chopped
12.25 oz winter squash, chopped
3 tbsp olive oil
5 cups vegetable stock
3 None zucchini, sliced
1/4 None savoy cabbage, shredded
6 None tomatoes, peeled, seeded, chopped
1 (15 oz) can borlotti beans, drained, rinsed
1 lb potato gnocchi
4 tbsp pesto sauce
None None buttered toast, to serve

Preparation

Gently cook leek, celery and squash in oil, covered, for 10-12 mins, until softened. Season. Add stock, zucchini, cabbage, tomatoes and beans. Simmer for 20 mins, until vegetables are tender. Add gnocchi and 1 tbsp pesto. Simmer for 2-3 mins, until gnocchi rise to the surface.
Ladle into warm bowls and drizzle with remaining pesto. Serve immediately with hot buttered toast.