1 Tbsp olive oil,
1 Garlic clove, sliced
500g Courgettes, quartered lengthways and chopped
200g frozen or fresh peas
400g can or cooked cannellini beans, drained and rinsed
1 litre (1 3/4 pints) hot vegetable stock
2 Tbsp basil pesto
Heat the oil in a large saucepan. Cook the garlic for a few seconds, then add the courgettes and cook for three minutes until they start to soften. Stir in the peas and cannellini beans, pour on the hot stock and cook for a further three minutes.
Stir the pesto through the soup with seasoning, then ladle into bowls and serve with crusty brown bread, if you like. Or pop in a flask to take to work.
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