1 garlic clove
200g frozen peas
400g can cannellini beans
1l hot vegetable stock
2 tbsp basil pesto
Heat a little oil in a large saucepan and cook the garlic, chopped or put through a press for a few seconds. Quarter the courgettes length ways then chop into chucks and cook for 3 mins until they start to soften.
Stir in the peas and cannellini beans and add stock. Cook for 3 mins.
Before serving, stir the pesto through the soup with some seasoning.
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