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. ---------------------------------------------------------------------------
Nutrition
Ingredients
