Method
For the croutons
(Which can be made up to two days ahead.)
● Preheat the oven to 180˚C (350˚F, Gas 4).
● Purée the basil and oil together, adding a generous pinch of sea salt and 10 grinds black pepper (a mini food processor is ideal for this).
● Toss the bread with this mixture, then spread on a baking tray and bake for 10-15 minutes, shaking the tray once or twice, until the croutons are crisp and golden.

For the soup
● In a large (2.25 litre/4 pint) soup pan, gently sauté the onion in the oil, covered, until soft and golden. Add the potatoes, celery and leek with the stock and 1 teasp salt.
● Cover and simmer for 15 minutes. Now add the green beans, haricot beans and tomato purée and simmer for a further ten minutes.
● Add the pasta, simmer for 3 minutes, then add 20 grinds black pepper and a pinch of sugar. Just before serving add the basil leaves. Serve with the croutons.

@judirosecookery