- 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
Directions:
- 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.
