Ingredients

The following ingredients have 4 Servings
  • ~2.8 oz (80g) broad beans (, fava)
  • ~5/8 cup (90g) peas (, frozen)
  • ~5.6 oz (160g) green beans (chopped)
  • 1 leek
  • 2 cloves garlic (finely chopped)
  • 1 zucchini/courgette
  • ~8.1 oz (230g) cannellini beans (canned)
  • 6 cups (1.5 litres) chicken stock
  • 1 large handful basil (chopped)
  • Pecorino cheese (for serving)
  • 1 tbsp olive oil
  • Salt and pepper (to season)

Instruction

  • Add the olive oil to a large pot under a medium/low heat.
  • Cut the end and stalk off the leek then cut into slices. Cut the zucchini in half length-ways then cut into slices. Add the leek and zucchini to the pot and sauté until soft, add the garlic and fry for another minute.
  • Add the green beans then the chicken stock. Bring to a boil then turn down to a simmer. Add the peas, broad beans, cannellini beans, basil and a pinch of salt and pepper.
  • Simmer for 5 minutes then serve. Top with a grating of pecorino cheese.