Ingredients
- 1 tbsp olive oil
- 1 plump clove garlic finely sliced
- 500 g courgettes quartered lengthways and chopped
- 200 g frozen peas
- 400 g can cannelllini beans drained and rinsed
- 1 litre hot vegetable stock
- 2 tbsps basil or wild garlic pesto
- freshly grated parmesan to serve optional
- salt & freshly ground black pepper to season
Servings:
Instructions
- Heat the olive oil in a large saucepan. Add the garlic and fry until just starting to colour then add the courgettes. Fry for about 5 minutes until they start to soften.
- Add the peas and the drained beans then pour over the hot stock. Cook for about 3 minutes more before adding the pesto. Stir through then add seasoning
- Ladle the soup into bowls and sprinkle on some freshly grated parmesan to serve. Accompany with some fresh bread if you are hungry!
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