Prep 10 mins Cook 20 mins Makes Serves 4 Source 28bysamwood.com
Heat olive oil over medium heat in a large saucepan, add leek and garlic and saute for a few minutes until soft.
Add zucchini, asparagus, broccoli and green beans and toss lightly for a couple of minutes. Season with salt and pepper, add in 1.5 litres of cold water.
Bring to boil then reduce to a simmer for 4 minutes. Add peas and cannellini beans and bring back to a simmer. Once vegetables are tender, stir in the basil and pesto and ladle into bowls.
Scatter with almonds and extra basil leaves to serve.
Energy 1551.95 kJ
Calories 370.68 cal
Sat. Fat 2.53g