Beef, Potato & Basil Pesto Soup

• 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

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

section, potato, beef stock, zucchini, green beans, filet of beef, bought basil

Taken from www.food.com/recipe/beef-potato-basil-pesto-soup-251712 (may not work)