1. Cook the potatoes in boiling water for 10 minutes, then drain.
2. Meanwhile, heat the oil in a large frying pan and fry the leeks and courgettes for 3-4 minutes. Add the soup, milk, cooked potatoes and beans, and bring to the boil. Cover and simmer for 10 minutes, stirring occasionally.
3. Stir in the chopped parsley and season to taste.
Image and recipe courtesy of Waitrose.com