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2 tbsp extra virgin olive oil, plus a drizzle to serve
1 leek, finely diced
100g frozen baby broad beans
2 courgettes, diced
2 garlic cloves, finely chopped
500ml chicken or vegetable stock
200g asparagus tips, halved
75g frozen peas
400g borlotti beans, drained and rinsed
4 tbsp fresh green pesto with basil
Finely grated Parmigiano Reggiano, to serve
1 handful basil leaves, to serve
Crusty bread, to serve
Heat the oil in a large saucepan over a medium heat. Add the onion, leek and celery, and cook for 8 minutes until soft. Meanwhile, cook the broad beans in a pan of boiling water for 2 minutes. Drain and squeeze from their skins. Add the courgettes and garlic to the onions, and cook gently for 3 minutes. Pour in the stock and 500ml water, season and simmer, covered, for 10 minutes.
Add the asparagus, peas and borlotti and broad beans, and cook for a further 4 minutes, until just cooked. Stir in the pesto, then check the seasoning.
Divide among bowls, top with a little Parmigiano Reggiano, a drizzle of olive oil and basil leaves. Serve with crusty bread.
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