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1
Warm the oil in a large, heavy saucepan (that has a lid), stirring in the thyme.
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2
Add the peas and turn them in the garlic-flavored oil, then tip in the prepared leeks, potato, celery, zucchini and green beans and stir in the heat of the pan.
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3
Pour in the water, add the salt, put the lid on the pan and let come to a boil, then you will have to keep an eye, or certainly an ear, on it to tell when remove the lid and let everything bubble cheerfully for 10-15 minutes or until the vegetables check the potato particularly are tender.
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4
You could let the soup stand at this stage; if Im planning to press forward within an hour or so, I put the lid on to keep in the heat; otherwise it is better to let it cool swiftly before reheating.
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5
Remove 3 ladlefuls of soup mixture, trying to scoop up more vegetables and less liquid, and tip into a blender (or a large bowl if youre using an immersion blender) and set this aside.
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6
Add the drained, rinsed cannelloni or flageolet beans to the pan and bring back to a boil, then add the tortelloni and bring it all up to a boil again.
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7
Turn off the heat.
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8
Add the basil and Parmesan to the reserved vegetables in your blender or bowl and whizz to a vibrant green puree, then scrape this back into the pan, stirring it into the soup.
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9
Let it stand for 10-15 minutes before eating.
