Courgette, pea & pesto soup

Courgette, pea & pesto soup

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(61 ratings)

Prep: 10 mins Cook: 15 mins


Serves 4

Enjoy this super healthy soup when you want a comforting but low-calorie lunch – rich in fibre, vitamin C and folic acid

Nutrition and extra info

  • Freezable
  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal206
  • fat8g
  • saturates2g
  • carbs19g
  • sugars7g
  • fibre9g
  • protein10g
  • salt1.09g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    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 cucurtbit, which means it's from the same family as cucumber,…

  • 200g frozen peas
  • 400g can cannellini beans, drained and rinsed
    Cannellini bean

    Cannellini bean

    can-a-leen-ee been

    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.



  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. 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.

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Comments, questions and tips

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28th Mar, 2014
Really lovely soup, impressed with how nice and only a few simple ingredients. Def takes longer than the time given in recipe. I blitzed mine a bit just so not as watery. I would use a bit less stock next time and try with butter beans too as per recommendations.I also added a dollop of creme fraiche on top when serving
3rd Mar, 2014
The soup is a nice idea but I had to add some extra salt, vegetable stock granules and fresh basil. Other than that it was a very tasty - light lunch! Goes lovely with seeded bread.
RosieVimes's picture
24th Feb, 2014
A really tasty and quick soup to make, I've just made a batch to take for lunch this week. I agree that once the stock has been added it needs a little longer than 3mins to cook through properly. Would be 5 stars, but I prefer my soups to have a slightly thicker consistency, this is more of a vegetable broth in style.
11th Apr, 2016
Try blending half of it and mixing the 2. It will make it thicker
4th Dec, 2013
Just made this Very easy and quick dish QUITE NICE but 2tbs of pesto a bit too much for my liking also i think the courgettes should be cooked a bit longer than 3 minutes other then that nice
30th Oct, 2013
Absolutely delicious!! With added bonus that it's all in one pan, and super quick and easy to make. Followed the recipe exactly and the veggies have a satisfying crunch to them, plus it looks gorge when served. One of the best recipes I've found here - thanks so much.
29th Oct, 2013
Had no beans but put in some chilli's with the garlic at the beginning and it was delicious!
24th Oct, 2013
I thought this tasted delicious and was filling yet felt very healthy. I felt that the pesto added a lot of good flavour, and i also really liked the beans in it too.
30th Aug, 2013
I found this soup to be a bit bland eventhough I added garlic and extra pesto, perhaps pureed with some cream of sorts it would be better, but as it is it is healthy and the taste is ok but just nothing great or special about it
17th Aug, 2013
Had a freebie (giant) courgette from a friends allotment so thought I'd give this recipe a try and I must say, I'm glad I did as its absolutely delicious. Next recipe with the leftover courgette will be the cake loaf, fingers crossed this turns out as tasty :)


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