• 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


  1. 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.
  2. 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.