RECIPE OF THE WEEK: Courgette, pea and pesto soup

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ENJOY this healthy summer soup.

INGREDIENTS:

1 tbsp olive oil

1 garlic clove, sliced

500g courgettes, quartered lengthways and chopped

200g frozen peas

400g can cannellini beans , drained and rinsed

1l hot vegetable stock

2 tbsp basil pesto, or vegetarian alternative

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.