Gut-friendly recipe for 4 people, takes only 15 mins; recipe has olive oil, garlic clove, courgette, frozen pea, cannellini bean, vegetable stock and pesto.
Courgette, pea & pesto soup
Course: Gut-friendly
Servings
4
servings
Prep time
10 mins
Ingredients
- Olive Oil: 1 tbsp olive oil
- Garlic Clove: 1 garlic clove, sliced
- Courgette: 500g courgettes, quartered lengthways and chopped
- Frozen Pea: 200g frozen peas
- Cannellini Bean: 400g can cannellini beans, drained and rinsed
- Vegetable Stock: 1l hot vegetable stock
- Pesto: 2 tbsp basil pesto, or vegetarian alternative
Directions
- 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.
