Pesto soup with zucchini

This One Texture Is Very Special. Not All Of You Will Like It But It's Kind Of Special.

Ingredients

• 1 leek (the white part only), chopped
• 1 Desiree potato, peeled, chopped (Optional)
• 100g baby green beans, trimmed,cut into 2cm lengths
• 1.25L (5 cups) gluten-free vegetable stock
• 2 Chopped zucchini
• 1 tbs olive oil
• 1 cup (120g) frozen peas
• 1/3 cup (80ml) gluten-free pesto
• For Serving Use Shaved Parmesan, 

How To make It

1. Heat the olive oil in a large, heavy-based saucepan over medium heat, then add the leek and cook for 2-3 minutes until softened but not coloured. 
2. If you want potato in this soup this is the time to Add it with the stock and bring to the boil, then reduce heat to medium and simmer for 5 minutes. 
3. Add the zucchini, beans and peas and cook for a further 2 minutes until potato is cooked and zucchini, beans and peas are just tender. 
4. Stir in the pesto and season. Ladle the soup into bowls 
5. serve topped with shaved Parmesan.