- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 garlic clove, sliced
- 500g courgettes, quartered lengthways and chopped
The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…
- 200g frozen peas
- 400g can cannellini beans, drained and rinsed
Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…
- 1l hot vegetable stock
- 2 tbsp basil pesto, or vegetarian alternative
Pesto is a generic Italian name for any sauce made by pounding ingredients together.
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.
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.