Courgette, pea and pesto soup Recipe

• 1 tbsp olive oil
• 1 garlic clove, sliced
• 500 g courgettes, quartered lengthways and chopped
• 200 g frozen peas
• 400 g can cannellini beans, drained and rinsed
• 1 l hot vegetable stock
• 2 tbs red pesto (or basil pesto)
• Fresh basil leaves for garnish

Directions

1.

Quarter courgettes lengthways and coarsely chop in a food processor.

2.

Sauté the garlic in hot oil for a few seconds, then add the courgettes and cook for 3 minutes until they start to soften.

3.

Stir in the peas, pour on the hot stock and cook for a further 3 minutes.

4.

At the end add cannellini beans and the pesto, stir. Garnish with basil leaves.