• 115g (4oz/1/2 Cup) haricot beans, soaked overnight
  • 55ml (2fl oz/ ¼ cup) olive oil
  • 1 onion chopped
  • 2 leeks, white part only, chopped
  • 1 carrot, diced
  • 2 sticks celery, thinly sliced
  • 1litre (35fl oz/ 4 ½ cups) vegetable stock
  • 115g (4oz) shelled broad beans
  • 175g (6oz) green beans, cut into short lengths
  • 2 courgettes (zucchini), diced
  • 3 tomatoes, peeled, seeded and chopped
  • Salt and freshly ground black pepper
  • 3 table spoons pesto sauce
  • Parmesan cheese, to serve



  1. Drain the haricot beans and put in a large saucepan. Cover with cold water and bring to the boil. Boil rapidly for minutes. Drain. Heat the oil in a saucepan. Add the onion, leeks, carrot and cherry. Cook for 5 minutes until beginning to soften.

  2. Add the stock and haricot beans. Cover and simmer for 30 -40 minutes until the beans are tender. Add the broad beans, green beans, Courgettes (zucchini) and tomatoes and cook for 10 minutes until all the vegetables are tender. Season with salt and pepper. Stir in the pesto. Use a vegetable peeler to shave parmesan cheese on to the soup and serve

  3. Serves 6-8