Courgette, Pea & Pesto Soup

Serves 4 / prep 10mins / cook 15 mins / can be frozen

(super healthy & gives you 3 of your 5 a day!)

Ingredients:

1 tbsp olive oil

2 garlic cloves

500g courgettes, quartered lengthways and chopped

200g frozen peas

400g can of cannellini beans, drained & rinsed

1 litre of hot vegetable or chicken stock

2 tbsp basil pesto

Method:

1. Heat the oil in a large saucepan, cook the garlic for a few secs then add the courgettes and cook for 3 mins. until they start to soften. Stir in the peas and cannellini beans, pour over the hot stock and cook until courgettes are softened to your liking (around 3-5 minutes)
2. Stir the pesto through the soup, add salt & pepper

Notes: I made this soup and decided to blend 2 portions of it – I didn’t think my husband would like the chunks of courgette. I loved it both ways – my step daughter who is only 12 loved it with the chunks so whichever way suits you best.

Serve with crusty brown baguette.