Vegetable Pesto Soup

• 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

1. 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.
2. Ladle into warm bowls and drizzle with remaining pesto. Serve immediately with hot buttered toast.

stalks celery, winter, olive oil, vegetable stock, zucchini, savoy cabbage, tomatoes, borlotti beans, potato gnocchi, pesto sauce, buttered toast

Taken from recipes-plus.com/api/v2.0/recipes/28961 (may not work)