Courgette, Pea & Pesto Soup
This hearty and wholesome courgette, pea, and basil pesto soup is bursting with fresh flavors and vibrant colors. The combination of tender courgettes, sweet peas, and creamy cannellini beans in a fragrant basil-infused broth is a comforting and satisfying dish that is perfect for a light lunch or dinner. Just a few simple steps are all it takes to create this delicious soup that is sure to warm you up on a chilly day. Serve it with some crusty brown bread for a complete and nutritious meal, or pack it in a flask to enjoy on the go.
— Constant Cookbook
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
Instructions
- 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.
- 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.
Cook Time
15M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 206 calories
- Fat Content: 8 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 19 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 9 grams fiber
- Protein Content: 10 grams protein
- Sodium Content: 1.09 milligram of sodium
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