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Ingredients

Method

  • 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.

  • 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 5.88 ratings
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