Courgette, pea & pesto soup

3 of 5-a-day autumn soups autumnal cannellini bean cannellini beans courgette courgettes diet soups five a day good source of vitamin c and folic acid healthy lunch healthy soups high in fibre italian soup low fat lunch pesto simple recipes soups vegetable soup veggie soup vitamins winter soups winter warmers

N/A

Source

Ingredients

1 tbsp olive oil

1 garlic clove , sliced

500g courgettes , quartered lengthways and chopped

200g frozen peas

400g can cannellini beans , drained and rinsed

1l hot vegetable stock

2 tbsp basil pesto , or vegetarian alternative

Method

Heat the oil in a large saucepan. Cook the garlic for a few seconds, then add the courgettes and cook for 3 mins until they start to soften. Stir in the peas and cannellini beans, pour on the hot stock and cook for a further 3 mins.

Stir the pesto through the soup with some seasoning, then ladle into bowls and serve with crusty brown bread, if you like. Or pop in a flask to take to work.