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
Ingredients: 

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

 

Instructions: 

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.