Boil potatoes in a large pot of water on the stove for 10 to 15 minutes, or cook on High in the microwave for 5 to 10 minutes. When ready, the potato will be easy to pierce with a fork.

In a pot, heat the olive oil over a medium heat and then cook the garlic and leek for 2 to 3 minutes, until transparent and fragrant. Add the cooked potato and the beans, and stir for another minute before pouring in the broth. Bring to a boil, then reduce heat and allow to simmer for 10 minutes. Using a handheld stick blender, process until smooth.

Divide soup into two bowls and drizzle with basil pesto and black pepper. Enjoy with slices of toast.

TIP: Soup can be stored in an airtight container in the fridge for 4 to 5 days.