Trim the ends from the leek and wash out any dirt. Thinly slice it. Peel and thinly slice the garlic cloves. Cut the tomatoes into small cubes. Trim the end from the courgette and chop into small cubes.

Place a large pan on a medium heat for a min then add 1 tbsp olive oil. Add the leek, garlic, tomatoes and courgette and fry gently for 6 mins till softened, stirring every now and then.

While the veg is cooking, fill and boil the kettle. Pour 900ml hot water from the kettle into a heatproof jug. Stir in the brown rice miso.

When the veg has cooked for 6 mins, pour in the miso stock. Bring up to a gentle bubble then tip in the gnocchetti pasta. Simmer for 8 mins, lid on.

While the soup is simmering, trim the ends from the French beans then cut them in half. Roughly chop half of the watercress.

When the gnocchetti has cooked for 8 mins add the French beans and chopped watercress to the pan. Simmer together for a final 2 mins till the gnocchetti and French beans are tender, lid off. Taste the soup and add some salt and pepper if you think it needs it. Top with a handful of the remaining watercress to serve.