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Courgette, pea & pesto soup

Courgette, pea & pesto soup

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A star rating of 4.7 out of 5.84 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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
Nutrition: per serving
HighlightNutrientUnit
kcal206
fat8g
saturates2g
carbs19g
sugars7g
fibre9g
protein10g
low insalt1.09g
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Ingredients

  • 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

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.

Goes well with

Recipe from Good Food magazine, November 2011

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Overall rating

A star rating of 4.7 out of 5.84 ratings
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