Courgette, pea & pesto soup

Courgette, pea & pesto soup

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(61 ratings)

Prep: 10 mins Cook: 15 mins

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

Nutrition and extra info

  • Freezable
  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal206
  • fat8g
  • saturates2g
  • carbs19g
  • sugars7g
  • fibre9g
  • protein10g
  • salt1.09g
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Ingredients

  • 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
    Courgette

    Courgette

    corr-zjet

    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

    Pesto

    Pess-toh

    Pesto is a generic Italian name for any sauce made by pounding ingredients together.

    The…

Method

  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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bornintoit
28th Jan, 2012
5.05
Wonderful and easy soup to make but packed full of flavour. I halved the amounts to serve two but apart from that I followed the recipe, didn't change anything. I will make this again!
corrinamoore's picture
corrinamoore
15th Jan, 2012
4.05
Nice soup and very easy to make - especially if you have an abudance of courgettes. I blitzed half of my soup in order to make the base that bit thicker and used butter beans instead of cannelloni - as I had them in the cupboard.
like2bake
17th Nov, 2011
Great success! Make your own pesto for this soup - whizz basil, parmesan and pistachios (no garlic!) and a little olive oil, it is even better if it stays a little grainy...

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