2 tbs olive oil

3 garlic cloves, crushed

2 brown onions, finely chopped

1 leek, chopped

3 celery sticks, finely chopped (include leaves)

2 sprigs rosemary

3 zucchinis, roughly chopped

2L chicken or vegetable stock

1 Tbs concentrated bone broth

1 cup frozen peas

400g can cannellini beans, rinsed, drained

1 bunch fresh basil, chopped

1. Heat oil in large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 2 mins.

2. Add leek and celery and cook, stirring, for 5 mins.

3. Add rosemary sprigs and zucchini and cook, stirring, for 2 mins.

4. Add stock and bone broth and bring to the boil. 

5. Add the peas and cannellini beans. Simmer for 3 mins.

6. Stir through fresh basil and turn off heat.

7. Serve, season and sprinkle with parmesan or basil pesto. Best enjoyed with fresh sourdough