Spring Soup w/Pesto

With the clocks changing, make every second count - support deep sleep with "super-green" foods that are full of magnesium (the mineral that promotes deep muscle relaxation) found in produce like spinach, basil, green beans and watercress.
Cooking time/temp: 
30 mins prepped and cooked

1 tbsp olive oil

2 leeks, washed/chopped

100g/4 oz green beans lengthwise

1 large zucchini, chopped

1 ltr/ 4 cups stock (veggie or chicken suggested for this recipe)

3 seeded, chopped tomatoes

1 cup cooked cannellini beans (white beans)

palm sized portion cooked vermecelli


To Make Pesto:

small bunch basil

1 garlic clove - crushed

1 oz pistachios

1 oz parmesan

2 tbsp olive oil



1. Heat olive oil in large fry pan and cook leeks gently until softened. Add green beans and zucchini, then cover with stock and season to taste. Cover and simmer for 5 minutes.

2. Make the pesto while soup is simmering - Blend ingingredients and 1/2 tsp salt in food processor

3. Stir tomatoes, beans and vericelli until tender (5 mins approx)

Stir in 1/2 pesto, hold back remaining half of pesto to serve on top of ladled soup.