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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21st Aug, 2012
A lovely soup, lots of flavour and very healthy.
15th Aug, 2012
I didn't have any beans so I cooked it with a small amount of wholemeal pasta, and stirred a spoonful of natural yogurt in at the end with a dash of lemon juice - delicious!
21st Jul, 2012
Delicious and easy.
5th Jul, 2012
Very quick to make, delicious and healthy too. what more could you want!
22nd Jun, 2012
I really enjoyed this soup- swapped the beans for butter beans as per suggestions here. The result was a tasty, filling, low-fat soup that didn't taste low-fat because of the lovely pesto flavour.
9th Mar, 2012
The thought of adding pesto in a soup seemed to me at first, a little bit odd, but when I tried it I all of a sudden understood what the fuss was about! In the past I've struggled with getting soups to taste different from each other, as you usually use the same main ingredients, but this is definitely an exception to that rule!
4th Aug, 2014
Posted it up on my blog :D One of the soups I have made the most!
1st Mar, 2012
Didnt have any pesto so found this a little bland. I added a dash of cider vinegar which helped (I add vinegar to everything tho - love it!) A good recipe when you're in the mood for a chunky soup!
8th Feb, 2012
Made this as a quick, healthy midweek supper and it was fab! I also used butter beans as I had them in (and I love them!) and padded it out a bit with some wilted spinach and sharwoods egg noodles that I had in the cupboard and just chucked in with the stock and let boil for a minute or two longer than recipe states. Delicious and surprisingly filling!
7th Feb, 2012
Very quick! Used it as a sauce for pasta.


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