Cold Weather Soupe au Pistou

|Every Thursday after packing the veg we sit down to enjoy a team lunch. This week Jean has made a warming soup from Diana Henry's book 'Food from Plenty'. You can use any veggies you have on hand for this soup and bring it all together wiht the pistou topping.|butternut squash carrots fava beans fennel leek parsley potatoes squash|4 tablespoon olive oil1 onion finely chopped1 carrot chopped1 celery stalk diced1 garlic clove crushed1 leek trimmed and sliced into rounds250g butternut squash peeled deseeded and cut into cubes1 bunch fennel150g potatos diced into cubed2 L vegetable stock1 tin cannellini beans drained and rinsed. Fava beans can be used as well.For the pistou2 small garlic cloves crushed40g flat-leaf parsley 50g Parmesan cheese grated150ml extra virgin olive oil|To make the pistou put everything except the oil into a blender. With the machine running gradually add the oil until you have a pesto-like mixture. You dont have to use all the olive oil. Check the seasoning.Quarter the fennel bulb. Trim the top of each one and remove the outer layer. Trim the base of each piece. Roughly chop.Heat the oil in a large heavy-bottomed pan and sauté the onion carrot and celery for about 7 minutes until softening but not coloured. Add the garlic and all the other vegetables and sauté for 10 minutes stirring every so often. Season. Add the stock bring to the boil turn the heat down and simmer uncovered for 10 minutes. Add the beans and simmer for another 5 minutes. Check the seasoning. Serve in warm bowls with some pistou spooned on top or serve it on the side so people can add their own.|15.00 minutes|8|Diana Henry