Courgette, pea & pesto soup
- Good Food team
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Serves 4
Easy
Prep: 10 mins
Cook: 15 mins
A star rating of 4.7 out of 5.111 ratingsRate
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Enjoy this super healthy soup when you want a comforting but low-calorie lunch – rich in fibre, vitamin C and folic acid
Freezable
Healthy
Vegetarian
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Alternatives
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Showing items 1 to 3 of 3
Brown loaf
A star rating of 4.7 out of 5.65 ratings
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Ingredients
Nutrition
Units:
MetricUS
-
1 tbsp olive oil
-
1 garlic clove
sliced
-
500g courgettes
quartered lengthways and chopped
-
200g frozen peas
-
400g can cannellini beans
drained and rinsed
-
1l hot vegetable stock
-
2 tbsp basil pesto
or vegetarian alternative
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Nutrition: per serving
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kcal206
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fat8g
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saturates2g
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carbs19g
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sugars7g
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fibre9g
-
protein10g
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salt1.09g
low
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Method
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step 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.
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step 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.
Recipe from Good Food magazine, November 2011
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A star rating of 4.7 out of 5.111 ratings
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