Courgette, pea & pesto soup

• olive oil↗1 tbsp tbsp
• garlic clove↗1

  sliced

• courgettes↗500g g

  quartered lengthways and chopped

• frozen peas↗200g g
• can cannellini beans↗400g g

  drained and rinsed

• hot vegetable stock↗1l l
• basil pesto↗2 tbsp tbsp

  or vegetarian alternative

Step-by-step instructions

1. 1

   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.

2. 2

   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.