Enjoy this super healthy soup when you want a comforting but low-calorie lunch – rich in fibre, vitamin C and folic acid
Prep:10 mins
Serves 4
1 tbsp olive oil1 garlic clove, sliced500g courgettes, quartered lengthways and chopped200g frozen peas400g can cannellini beans, drained and rinsed1l hot vegetable stock2 tbsp basil pesto, or vegetarian alternative
STEP 1Heat 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 2Stir 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.
