ENJOY this healthy summer soup.
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
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.